Sample Preparation and Chromatographic Approaches to Quality and Sensory Testing of Beer
Sample Preparation Tools for Chromatographic Testing of Beer
The German/Bavarian “Reinheitsgebot” (purity law) for beer is one of the oldest food purity laws (1516, most known version) that is still regarded, defining as acceptable raw ingredients water, barley, yeast and hops. Hence there is a long tradition of focus on the purity and quality of this food product that continues into our industrialized days. As agricultural processes have developed to significantly larger dimensions, and the use of chemicals like pesticides is common in the production of the raw materials, attention needs to be put on how much of these can or do end up in the final product. In this presentation we will address the efficient sample preparation and determination for pesticides.
And then, of course, there is the taste, another key property of beer, that is created by the chosen ingredients and the way in which they are used. Here Klaus Buckendahl will cover efficient sample preparation and determination for pesticides, as well as solid phase microextraction (SPME)-GC for automated raw material profiling, process control, and QC in beer.
Attend this presentation to:
- Hear insights on pesticide analysis in hops by QuEChERS with improved recovery for planar pesticides
- Learn how SPME can be utilized as an efficient tool for the profiling of flavor compound such as terpenes, aldehydes and other compounds in beer.
Presenter: KlausBuckendahl (Analytical Sciences Liaison, Advanced Analytical Europe, Merck KGaA, Darmstadt, Germany)
Klaus Buckendahl received a degree in engineering from the FH Münster University of Applied Science in Germany, majoring in instrumental analysis. He started his career in the technical service at Sigma-Aldrich providing support for the Supelco® line of analytical products. Over the last 20+ years, he held various positions within the company including Product Specialist and Technical Marketing Manager for Sample Preparation in Europe, among others. Currently he works as an Analytical Science Liaison at Merck in the analytical chemistry business unit.
Drink and Drive – Flavor Chemistry and Sensory Properties of Non-alcoholic Beer
The rise of non-alcoholic beer (NAB) has become a relevant economic factor for brewers across the globe. The major challenge in NAB production is to create “beer flavor” while keeping the ethanol level low. To create tasty NABs, several mechanical and biological production techniques exist, and each of them specifically influences NAB chemistry and sensory.
This presentation gives a brief overview on NAB production techniques and highlights how these affect the volatile and non-volatile NAB chemistry. Analytical assays to characterize contributors to NAB flavor are described.
Attend this presentation to:
- Get an overview on analytical assays employed in NAB quality control and research
- Learn approaches to understand how production techniques affect NAB chemistry and sensory profiles.
Presenter: Dr.-Ing. Nils Rettberg (Head of Research Institute for Beer and Beverage Analysis (VLB), Berlin, Germany)
Nils is currently in charge of the VLB Research Institute for Beer and Beverage Analysis (FIBGA). FIBGA comprises a progressive contract laboratory (accredited according to DIN EN ISO/IEC 17025:2018) for beer and spirit analysis, as well a group of scientists dedicated to research in the field of beverage quality, analysis, and method development.
