Instrumental Analysis for Differentiation of Beers and Evaluation of Beer Ageing

摘要

A representative selection of 5 different beers commercially available were measured spectrophotometrically in UV-Vis spectral region and by fluorescence spectroscopy, in order to determine qualitative differentiation due to the mainly iso-R-acids (with a five member ring) originating from R-acids present in hops. Minerals and trace elements analysis were also performed by ICP-MS method. The determination of the bitter organic acids in beers and of the content in metallic ions can be used as indicators for differentiation of beers and evaluation of beer ageing.