QUANTITATIVE ANALYSIS OF PURINE NUCLEOSIDES AND FREE BASES IN WORT AND BEER
- 6 May 1994
- journal article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 100 (3) , 173-178
- https://doi.org/10.1002/j.2050-0416.1994.tb00818.x
Abstract
Low molecular mass compounds containing purine or indole groups exhibit adsorption‐based retention characteristics when chromatographed on high performance size exclusion chromatography supports (Superose 12 and Superdex 75). Exploitation of this phenomenon enabled the development of a method for the quantitative analysis of purine nucleosides and free bases in wort and beer. Using this technique, a survey of 18 commercial beers showed the following range of variation of concentrations of these compounds: guanosine + deoxyguanosine 19–110 mg/L, adenosine + deoxyadenosine 3–43 mg/L, xanthine 1–41 mg/L, guanine < 1–11 mg/L and adenine < 1–7 mg/L. Analysis of wort and beer from a commercial brewery demonstrated a decline in both adenine and guanine and an increase in xanthine during the course of a typical fermentation.Keywords
This publication has 2 references indexed in Scilit:
- Quantitation of Nucleic Acid Materials in Beer and Wort with Particular Reference to Nucleosides and Free BasesProceedings. Annual meeting - American Society of Brewing Chemists, 1971
- Nucleic Acids Determination. Part II.Proceedings. Annual meeting - American Society of Brewing Chemists, 1969