Spectroscopic Determination of Glycerol, Polyphenols, and Nitrogenous Compounds in Beer and Wine
Gorinstein, S., Kitov, S., and Deutsch, J.
The Infrared and Ultraviolet systems were used for
the determination of glycerols and polyphenols in beer and wine.
Comparison is made with the standard methods (Soxhlet, acetone weight
extractable, and carboxymethylcellulose), and results for all methods
are presented. Results from the Infrared and Ultraviolet methods are
lower due to the presence of only glycerols or phenols. Quantitative
differences in these components that are dependent on the amounts of raw
materials and enzymes in beer have been found. Glycerol, polyphenols,
and low molecular weight nitrogen compounds were reported in relation to
the physical, chemical, and organoleptic properties, and with respect to
the foam stability, viscosity, and chillproofness of the final product.