Data Collection Methods of Analysis

Pure culture fermentations were given 35 days (5 weeks) to attenuate before data and samples were collected and frozen for later analysis. Samples of un-fermented wort had previously been collected and frozen for comparative analysis along with samples from the batch culture propagations. It may be useful to observe the different quantities of compounds produced during semi-aerobic batch culture propagation as compared to compounds that are produced during anaerobic fermentation. Below details the data collected after pure culture fermentation along with the compounds which were observed. When collecting biological samples for compound analysis all volumes were collected in double to allow duplicate runs, eliminating the window of error during a run. The following link details the Methods of Analysis used during the various fermentation trials as it was written in the dissertation.

Data collected:

  1. Final Gravity
  2. Final pH

Compound Analysis:

  1. Headspace Gas Chromatography – FID
    Acetaldehyde
    Ethyl Acetate
    Ethyl Lactate
    Isobutyl Acetate
    Ethyl Butyrate
    Isoamyl Acetate
    Ethyl Caproate
    Ethyl Caprylate
    n-Propanol
    Isobutanol
    2-Methylbutanol
    3-Methylbutanol
  2. Headspace Gas Chromatography – ECD
    Diacetyl
    2,3-Pentanedione
  3. High Performance Liquid Chromatography
    4-Vinylphenol
    4-Vinylguaiacol
  4. High Performance Anion Exchange with Pulsed Amperometric Detector (0.5ml×2) – Determination of sugars present (HPAE-PAD)
    Glucose
    Fructose
    Sucrose
    Maltose
    Maltotriose
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~ by Chad on December 3, 2009.

 
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