Determination of organic acid anions in Italian beers by a new HPLC method

Italian Journal of Food Science

Volumn 12, Issue 4, 2000, Pages 443-450

  Mancini, Francesco ^a   Miniati, E ^a   Montanari, L ^b  

^a UNIVERSITY OF PERUGIA   (Italy)

^b UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Beer; HPLC; Organic acids

Indexed keywords

EID: 0034555793     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Barber L. 1990. The analysis of organic acids by ion chromatography in beer. J. Am. Soc. Brew. Chem. 48: 44.
2. Belke C.J. and Irwin A.J. 1992. Determination of organic acids in beer after extraction with an anion-exchange resin. J. Am. Soc. Brew. Chem. 50: 26.
3. Boyles S. 1992. Method for the analysis of inorganic and organic acid anions in all phases of beer production using gradient ion chromatography. J. Am. Soc. Brew. Chem. 50: 6.
4. De Vries K.J. 1993. Determination of organic acids in beer by capillary electrophoresis. J. Am. Soc. Brew. Chem. 51: 155.
5. European Brewery Convention. 1989. Analytica-EBC E202. Supplement 5.
6. Fantozzi P. 1970. Determinazione dell'acido citramalico nella birra. Birra e Malto 6: 217.
7. Goiffon J.P., Blachere A. and Reminiac C. 1985. Dosage des acides organiques du vin par Chromatographie en phase liquide. Analusis 13:218.
8. Hardwick W.A. The properties of beer. Ch. 19. In "Handbook of Brewing", W.A. Hardwick, (Ed.). p. 551. Marcel Dekker, Inc., New York. USA.
9. Hadjiioannou T.P., Christian G.D., Efstathiou C.E. and Nikolelis D.P. 1988. Mathematical calculations and statistical treatment of analytical data. Ch. 1. In "Problems Solving in Analytical Chemistry", p. 1. Pergamon Press.
10. Hough J.S., Briggs D.S., Stevens R. and Young T.W. 1982a. Chemical and physical properties of beer. Ch. 22. In "Malting and Brewing Science. Vol. II: Hopped wort and beer". J.S. Hough, D.S. Briggs, R. Stevens and T.W. Young (Ed.). p. 776. Chapman & Hall, London, UK.
11. Hough J.S., Briggs D.S., Stevens R. and Young T.W. 1982b. Metabolism of wort by yeast. Ch. 17. In "Malting and Brewing Science: Vol. II: Hopped wort and beer". J.S. Hough, D.S. Briggs, R. Stevens and T.W. Young (Ed.). p. 566. Chapman & Hall, London, UK.
12. McCord J.D., Trousdale E. and Ryu D.D.Y. 1984. An improved sample preparation procedure for the analysis of major organic components in grape must and wine by high performance liquid chromatography. Am. J. Enol. Vitic. 35: 28.
13. Montanari L., Perretti G., Natella F. and Guidi A. 1999. Organic and phenolic acids in beer. Lebensm. Wiss. u. Technol. 32: 535.
14. Munk M.N. 1971. LC detectors. Ch. 6. In "Basic Liquid Chromatography", Varian Aerograph. Walnut Creek, CA, USA.
15. Piendel A. 1983. La birra italiana: composizione ed azioni fisiologiche. Birra e Malto 20: 5.
16. Piendel A. and Wagner I. 1985. Ingestione di birra e diuresi. Birra e Malto 27: 80.
17. Polo M.C., Barahona F. and Caceres I. 1986. Dosage par Chromatographie liquide haute performance des principaux acides organiques du vin. Connaissance Vigne Vin 20: 175.
18. Saag K. 1988. Determination of food additives by HPLC. Ch. 6. In "HPLC in Food Analysis", R. Macrae (Ed.) p. 185, Academic Press, London, UK.
19. Sigma Stat. 1995.Version 2.0 for Windows 95. Jandel Corporation, San Rafael, CA, USA.