DETERMINATION OF INORGANIC AND ORGANIC-ANIONS IN BEER AND WORT BY CAPILLARY ELECTROPHORESIS

A rapid, easy, and reproducible method for the determination of inorga nic and organic anions in beer and wort by capillary electrophoresis w as developed. Three inorganic anions (chloride, sulfate, and phosphate ) and nine organic acids (oxalate, formate, malate, citrate, succinate , pyruvate, acetate, lactate, and pyroglutamate) were separated and qu antified in less than 7 min. Sample preparation was simple and consist ed only of degassing the beer by sonication and 1:5 dilution with Mill i Q water prior to injection. Satisfactory reproducibility was obtaine d, and the concentrations of anions were in good agreement with those found by conventional techniques.