Speed, Resolution, Profit: Why Your Fermentation Analysis Can’t Wait
Speed, Resolution, Profit: Why Your Fermentation Analysis Can’t Wait (HC-75 H+)
The examination of fermentation products is an essential attribute for the optimization of biologically made products such as beer, wine, alcohol, and biofuels.1 Consistency, efficiency, and optimization are key performance indicators for these products. Therefore, careful identification of key analytes within batches is crucial for batch-to-batch reproducibility, reduction of waste products, contamination detection, and increased profitability.2 The identification/quantification of sugars, organic acids, and various fermentation byproducts offers invaluable insight into fermentation efficiency,3 health, and completion.4
To accomplish optimal fermentation conditions, Hamilton Company offers the HC-75 H+ form as a cost-effective, efficient solution. The HC-75 achieves this success through a ligand exchange mechanism linked to its lightly cross-linked and sulfonated core. To attain the best results, an elevated assay temperature is used to produce two benefits; the first is to lower operating pressures, which decreases analysis time while increasing and sharpening peak height and shape. Secondly, an increased assay temperature allows the pores on the stationary phase to swell. This action increases resolution and further enhances peak shape. To read the rest of this application note, download the PDF version using the form below.
References
[1] American Society of Brewing Chemists (ASBC). Methods of Analysis: Beer-4 Sugars and Organic Acids. ASBC, 2023. https://www.asbcnet.org
[2] Briggs, D.E., Boulton, C.A., Brookes, P.A., & Stevens, R. Brewing: Science and Practice. Woodhead Publishing, 2004. Discusses the role of sugars and acids in fermentation control and flavor development.
[3] Narziss, L. Technology of Brewing and Malting. Wiley-VCH, 2017. Covers routine monitoring of fermentation compounds for quality
assurance.
[4] Pires, E.J., Teixeira, J.A., Brányik, T., & Vicente, A.A. “Yeast: The Soul of Beer’s Aroma—A Review of Flavor-Active Compounds.” Journal of Applied Microbiology, 2014. Highlights the impact of organic acids and alcohols on sensory properties.
Author: Adam L. Moore, PhD, Hamilton Company
