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LOW MOLECULAR NON‐VOLATILE ORGANIC ACIDS IN WORT AND BEER
Author(s) -
Enebo L.,
Blomgren Gertrud,
Johnsson Elisabeth
Publication year - 1955
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1955.tb02815.x
Subject(s) - chemistry , fermentation , succinic acid , lactic acid , food science , malic acid , citric acid , fumaric acid , oxalic acid , organic acid , fermentation in food processing , chromatography , organic chemistry , bacteria , biology , genetics
Low molecular nonvolatile acids in wort and in bottom‐fermented and top‐fermented beer have been estimated quantitatively on a silica column and the results further substantiated by means of paper chromatography. In wort as well as in the two types of beer the following acids were found: citric, fumaric, lactic, malic, pyruvic and succinic, together with an unidentified acid (II) and a non‐separated mixture of levulinic and mesaconic acid. The wort also contained oxalic acid. α‐Ketoglutaric acid was found in wort and bottom‐fermented beer, but only a trace of this was present in top‐fermented beer. In both types of beer another unidentified acid (I) was found. Bottom‐fermented beer alone also contained glycollic acid and top‐fermented beer glutaric acid and a third unidentified acid (III). The total amount of non‐volatile acids was larger in beer than in wort, chiefly depending on the content of succinic and lactic acid. Total acidity in top‐fermented beer was also higher than in bottom‐fermented beer for the same reason. Of the non‐volatile acids considered here, those originating from hops were insignificant in amount.