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RAPID METHODS FOR THE ANALYSIS OF THE FATTY ACIDS OF FERMENTING WORT AND BEER (C6‐C10) AND YEAST (C6‐C18)

Journal of the Institute of Brewing (1977) 83(2) 97-99
DOI: 10.1002/j.2050-0416.1977.tb06423.x
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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. 1977 The Institute of Brewing & Distilling

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CITATION STYLE

APA

Taylor, G. T., & Kirsop, B. H. (1977). RAPID METHODS FOR THE ANALYSIS OF THE FATTY ACIDS OF FERMENTING WORT AND BEER (C6‐C10) AND YEAST (C6‐C18). Journal of the Institute of Brewing, 83(2), 97–99. https://doi.org/10.1002/j.2050-0416.1977.tb06423.x

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