Direct analysis of Beer by high-resolution ICP-OES

Beer is traditionally brewed from water, malted barley and hop. Often yeast is added during the fermentation process. Other base ingredients such as rice, wheat or corn are also used to brew beers of a huge variety with a wide range of different tastes. Since the brewing ingredients affect the taste and quality of the final beer, their quality is of highest importance. Metal contamination originating from the raw materials or the brewing process itself can adversely affect the final quality of the beer. Copper contamination originating from the brewing kettle and increased iron contents may result in an unwanted metallic taste. Iron significantly contributes to the characteristics of the froth, which is important especially in regions where beer is traditionally served in a glass. Other elements to be monitored in beer and its precursors are sodium, zinc, manganese and calcium. Major challenges in the analysis of beer are the varying contents of alcohol (typically 4–6% (v/v)), the high amount of total dissolved solids (TDS) and the carbon dioxide (CO2) contents

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