Abstract
A simple and rapid method for the determination of six prominent organic acids in beer by capillary electrophoresis was developed. Sample preparation involved dilution and pH adjustment. In less than 15 min, the levels of malic, citric, succinic, pyruvic, acetic, and lactic acids were determined. Separation was based on both size and charge. Reversed polarity and vacancy chromatography were utilized. The method was applied to track the levels of organic acids in a pilot brew from wort through to packaged beer.
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