Thermo Fisher Scientific has announced a new technical note which demonstrates high resolution chromatographic separations of organic acids in beer samples.
Organic acids are end products of yeast fermentation critical to the flavor of beer, but are also products of bacterial fermentation that introduce a sour flavor, either purposely or unintentionally due to spoilage.
Technical Note 126: Determination of Organic Acids in Beer Samples Using a High-Pressure Ion Chromatography System specifically discusses the separation of organic acids in beer samples using a Thermo Scientific™ Dionex™ IonPac™ AS11-HC-4μm anion-exchange column.
The AS11-HC-4μm anion-exchange column is a high resolution, high-capacity column optimized for organic acids in complex matrices, ideal for analysis of beer samples.
At standard flow rates, this 4 μm resin particle column operates above 3000 psi, which necessitates the use of a high-pressure-capable system such as the Thermo Scientific™ Dionex™ ICS-5000+ HPIC™ system.
Beer is a complex sample matrix that contains numerous components including proteins, carbon dioxide, carbohydrates, inorganic anions and cations, aldehydes, organic acids, and ethanol.
These can be passively introduced from the minerals in the water, extracted from the brewing ingredients, generated in the fermentation process, or added to achieve a desired characteristic flavor.