ビール中の有機酸に関する研究(第1報) : 市販ビールの有機酸組成

概要

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The composition of organic acids in beer was determined by partition chromatography using silica gel. In these experiments, 17 varieties of commercial beers were used. Among them 10 samples were pale beer (4 Japanese, 6 Foreign), and other dark beers consisting of stout (3 Japanese, 1 English) and black beer (3 Japanese).Beer contained at least 15 kinds of organic acids, of which acetic, fumaric, lactic, succinic, glycollic, pyrroglutamic, citric, and isocitric acids were the main components.The total amount of organic acids in Japanese pale beers was 81-97 mg per 100 ml.The total amount of organic acids was larger in some of the foreign beers than in the Japanese, mostly depending on the content of lactic acid.Generally, the total amount of organic acids and contents of individual organic acids, especially pyrroglutamic, citric and lactic acids, were higher in dark beer than that in pale beer. There was a remarkable differences in total amount of organic acids and contents of acetic, lactic, and pyrroglutamic acids between Japanese and English stouts.It may be considered that the differences mentioned above originate from the differences of raw materials and brewing processes used.
社団法人日本生物工学会の論文
1963-01-15