THE DETERMINATION OF AMINO ACIDS IN WORT, BEER AND BREWING MATERIALS USING GAS CHROMATOGRAPHY

Abstract

Various methods for the separation of amino acids from brewing materials and subsequent analysis by gas chromatography have been examined. Separation of the amino acids by ion exchange chromatography followed by derivatization and gas chromatography of the trifluoracetyl n‐butyl or heptafluorobutyl iso‐amyl esters proved the most satisfactory methods to employ. 1976 The Institute of Brewing & Distilling