RAPID METHODS FOR THE ANALYSIS OF THE FATTY ACIDS OF FERMENTING WORT AND BEER (C6-C10) AND YEAST (C6-C18)
Open Access
- 4 March 1977
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 83 (2), 97-99
- https://doi.org/10.1002/j.2050-0416.1977.tb06423.x
Abstract
Relatively rapid and simple methods for measuring the content of the free C6-C10 fatty acids in fermenting wort and beer and of the total C6-C18 fatty acids in yeast are described. The acids are extracted, after saponification in the case of yeast, using a small volume of chloroform and analysed by gas chromatography as free fatty acids. The precision of the procedures is reasonable.Keywords
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