HPLC Analysis of Carbohydrates Important to Beer Brewing Using an Aminopropyl Stationary Phase

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Abstract
A silica-based aminopropyl stationary phase has been evaluated for use in monitoring the sugars involved in the various steps of beer and ale production. After determining the chromatographic behavior of the relevant sugars, methods were developed for the analysis of malted barley, wort, fermenting and finished beers. The technique's usefulness is illustrated by documenting the changes in sugar concentration brought about by modification of brewing conditions.

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