Analysis of Volatile Compounds in the Fermentation of Beer
In this application note, the Advion expression Compact Mass Spectrometer (CMS) with volatile APCI (vAPCI) is used to analyze volatile compounds present during the fermentation of homebrewed beer by Stephanie Rankin Turner of Loughborough University.
The complex flavor of beer is primarily a result of the ingredients used, the brewing method, and conditions during fermentation. The analysis of beer throughout this process can be invaluable. Being one of the most widely consumed beverages worldwide, rapid and reliable analytical techniques are essential to keep up with demand and production.
This note demonstrates the use of the Advion expression CMS with vAPCI for the analysis of volatile compounds from the headspace of homebrew beer and hops. The Venturi-assisted interface of the instrument enabled rapid sampling of volatiles, allowing the changing volatile profile of the homebrew to be observed throughout the fermentation process. This simple method would be suitable for fast quality control during alcoholic beverage production.