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Analysis of Isinglass Residues in Beer
Author(s) -
Baxter E. Denise,
Cooper Daniel,
Fisher Gillian M.,
Muller Robert E.
Publication year - 2007
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.2050-0416.2007.tb00268.x
Subject(s) - chemistry , chromatography , residue (chemistry) , food science , biochemistry
A method has been developed for the detection of trace quantities of residual isinglass present in fined beers. Isinglass residues in beer are concentrated by means of an antibody raised using isinglass as an antigen. The separated isinglass is hydrolysed to its constituent acids and quantified by measuring the content of hydroxyproline. The limit of quantification of this method, that is the concentration of isinglass in beer which can be distinguished from background levels of hydroxyproline, is 0.17 mg of isinglass/litre of beer (on an isinglass dry weight basis). This method has been used to quantify the concentration of isinglass residues which could be present in brewery and cask conditioned beers, and also to determine whether there is likely to be stratification of isinglass residues in casks.