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ESTIMATION OF PHENETHYL ALCOHOL IN FERMENTATION PRODUCTS
Author(s) -
ÄYräpää T.
Publication year - 1962
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.2050-0416.1962.tb01896.x
Subject(s) - alcohol , chromatography , chemistry , ether , silicic acid , fermentation , spectrophotometry , ethanol , organic chemistry
A method of estimating the phenethyl alcohol in beer has been developed. The beer is extracted with ether, the ether extract purified and fractionated on a silicic acid column, and the phenethyl alcohol estimated by spectrophotometry, taking advantage of the very sharp absorption peak at 267.9 mμ. The method, which allows a series of analyses to be made simultaneously and with reasonable speed, may also be adapted for the analysis of wines.