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RAPID METHODS FOR THE ANALYSIS OF THE FATTY ACIDS OF FERMENTING WORT AND BEER (C 6 ‐C 10 ) AND YEAST (C 6 ‐C 18 )
Author(s) -
Taylor G. T.,
Kirsop B. H.
Publication year - 1977
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.2050-0416.1977.tb06423.x
Subject(s) - saponification , fermentation , yeast , chemistry , chloroform , chromatography , gas chromatography , fatty acid , food science , volatile fatty acids , biochemistry , rumen
Relatively rapid and simple methods for measuring the content of the free C 6 ‐C 10 fatty acids in fermenting wort and beer and of the total C 6 ‐C 18 fatty acids in yeast are described. The acids are extracted, after saponification in the case of yeast, using a small volume of chloroform and analysed by gas chromatography as free fatty acids. The precision of the procedures is reasonable.