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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.