Determination of Organic Acids in Special Beers and Beer-Based Beverages Using Capillary Isotachophoresis

Authors

  • Simona Černá Research Institute of Brewing and Malting, Brno, Czech Republic https://orcid.org/0000-0002-5959-2229
  • Karolína Benešová Research Institute of Brewing and Malting, Brno, Czech Republic
  • Jan Martiník Research Institute of Brewing and Malting, Brno, Czech Republic | Institute of Biotechnology, University of Chemistry and Technology, Prague, Czech Republic

DOI:

https://doi.org/10.54779/chl20230516

Keywords:

organic acids, beer, capillary isotachophoresis

Abstract

Organic acids in beer affect beer quality, including organoleptic properties and colloidal stability. A large proportion of the total organic acids in beer comes from the wort, while the rest is produced or transformed by yeast metabolism. Concentrations of five organic acids were determined in selected types of beer. Malic, succinic, citric, acetic and lactic acids were quantified. The concentration of acids varies according to the type of beer. The determination was made by the capillary isotachophoresis.

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Published

2023-08-15

How to Cite

Černá, S., Benešová, K., & Martiník, J. (2023). Determination of Organic Acids in Special Beers and Beer-Based Beverages Using Capillary Isotachophoresis. Chemické Listy, 117(8), 516–521. https://doi.org/10.54779/chl20230516

Issue

Vol. 117 No. 8 (2023)

Section

Articles