Determination of beer flavor compounds by high pressure liquid chromatography. part iii.

Charalambous, G., Bruckner, K.J., Hardwich, W.A. and Weatherby, T.J.

Abstract
A high pressure liquid chromatography method has been applied to the measurement of free bases and nucleosides in a great variety of worts. The effect of malt properties, kilning temperature, type of adjunct, malt variety, and mashing conditions on the levels of these compounds in wort was investigated. It was found that the nucleoside content varied with different varieties of malt and with different mashing conditions.
Keywords: analysis barley beer brewing HPLC malt purine pyrimidine wort