Abstract
Organic acids in beer affect beer quality, including organoleptic properties and colloidal stability. A large proportion of the total organic acids in beer comes from the wort, while the rest is produced or transformed by yeast metabolism. Concentrations of five organic acids were determined in selected types of beer. Malic, succinic, citric, acetic and lactic acids were quantified. The concentration of acids varies according to the type of beer. The determination was made by the capillary isotachophoresis.
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