Analysis of anions in beer using ion chromatography
2002
Analyzing Anions in Beer
Sample size: 1
publication
Evidence: moderate
Author Information
Author(s): Jonathan Bruce
Primary Institution: Metrohm UK Ltd
Hypothesis
The presence of certain anions in beer can affect its flavor characteristics.
Conclusion
Monitoring the anion profile is crucial for quality control in brewing, as certain levels can enhance sweetness or hinder fermentation.
Supporting Evidence
- The analysis produced results of approximately 200 mg/l for chloride, phosphate, and sulphate, and 20 mg/l for nitrate.
- Excess chloride can enhance sweetness but hinder yeast flocculation.
- High levels of sulphate can give a sharp taste to hopped beers.
- Excessive nitrate can harm yeast metabolism after conversion to nitrite.
Takeaway
This study looks at how different chemicals in beer can change its taste, and why it's important to keep track of them.
Methodology
Ion chromatography was used to quantify anions in beer samples after preparation and dilution.
Digital Object Identifier (DOI)
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