Fast and simple determination of free amino acids in beer

With an annual consumption of approximately 200 million kiloliters, beer is one of the most popular beverages world-wide. It comes in a huge variety of styles and flavors, with or without alcohol, pure or as a mixed drink, as ale, lager, pils, wheat-beer, Kolsch or Alt, just to name a few. For regular consumers beer adds up to an important part of their daily diet. Apart from the risks of overindulging in alcoholic beverages beer is not all-bad. It is easily digestible and offers an important source of vitamins, as well as potassium, magnesium, phosphor and other trace elements, proteins as well as free amino acids. The composition of beer wort is largely dependant on the raw materials and the style of brewing used in the production. The contribution of specific amino-acids in the formation of off-flavors as well as a positive effect of others on fullness and drinkability has been established. Also the significance of amino acids as a source of nitrogen for fermentation is indisputable. Therefore, determination of changes in the composition and content of amino acids is an important measure in ensuring the consistency in quality of the end-product.