Analysis of purine content in beer according to fermentation temperature
2018
Kwak, H.J., Pusan National University, Busan, Republic of Korea | Kim, S.K., Pusan National University, Busan, Republic of Korea | Lee, B.S., Pusan National University, Busan, Republic of Korea | Xi-Hui Li, Pusan National University, Busan, Republic of Korea | Lee, J.H., Pusan National University, Busan, Republic of Korea
Beer is the most popular alcoholic fermentation product, but its high purine content has been known to be associated with hyperuricemia and gout. In this study, we examined whether the purine content of beer could be lowered by changing the fermentation temperature during beer-brewing. We brewed beers at different temperatures, 10℃ and 20℃, that are two typical beer-brewing conditions for bottom- and top-fermentation, respectively, and the contents of the representative purines, adenine, guanine, and xanthine in each beer were measured by high performance liquid chromatography. As a result, the total purine content of the beer fermented at 10℃ was lower than that of fermented beer at 20℃. Especially, the content of adenine was lowered significantly.
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