Budner, D., Coastal Carolina University, Conway, SC, USA and Fries, K., Daemen College, Amherst, NY, USA
Poster
The purpose of this study was to develop a consistent, reliable method to detect and quantify carbohydrates, such as glucose and maltose, throughout the fermentation process of gluten and gluten-free beer. A precolumn derivitization procedure with 1-phenyl-3-methyl-5-pyrazolone (PMP) followed by high-performance liquid chromatography (HPLC) was used to separate and quantify the carbohydrates during the fermentation process over a period of 2 weeks. Determining the composition of glucose and maltose over time is crucial in monitoring fermentation as well as evaluating the quality of the beer. The separation and quantification of the derivitized carbohydrates were performed using a mobile phase of acetonitrile to ammonium acetate buffer (0.1 M, pH 5.5) of 22:78 (v/v) at a flow rate of 1.5 mL/min. PMP produces strong UV absorbance at 245 nm. Both barley and sorghum brews were studied with aliquots removed and analyzed at days 3, 7, 10, and 14 of the fermentation process. Successful separation and quantification of glucose and maltose in wort and aliquots were established using this method.
Drew Budner earned a B.S. degree in chemistry from Adams State University and a Ph.D. degree in analytical chemistry from South Dakota State University. He taught at Whitworth University from 2006 to 2013 and Coastal Carolina University from 2013 to the present. His research group focuses on creating a chemical profile of beer.
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