Determination of 5-hydroxymethylfurfural (HMF) in beer by means of flow-through analyzer
2001
Savel, J. (Budvar, Ceske Budejovice (Czech Republic)) | Pazourek, K.
The article deals with the determination of 5-hydroxymethylfurfural (HMF) in beer during its production and storage by means of a SKALAR flow-through analyzer. The determination is based on the classic Winkler's method with barbituric acid and p-toluidine after separation of HMF in a dialyzer unit. The method enables handling up 25 samples in one hour and may be used to monitor the course of mashing, boiling, and cooling of hopped wort, fermentation, and aging of beer. The concentration of HMF was measured in laboratory wort, hopped wort under fermentation, and bottled beer during its aging at 6, 28, 37, and 45 deg C. Concentrations of HMF increased during the beer production till the wort cooling, then decreased during the fermentation, and increased again after bottling with the time and temperature of storage. HMF concentrations increased with increasing alcohol concentrations.
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