Analysis of the sugar spectrum in all beverages
Fructose, glucose as well as disaccharides and trisaccharides (maltose and maltotriose, DP 2 and DP 3) are determined using high-pressure liquid chromatography (HPLC).
Wort or beer is deionized using an ion exchanger. The sample is filtered and concentrated using a solid-phase column and analyzed chromatographically. The concentration of the sugars present in the sample is calculated from the chromatograms obtained by analysis of the calibration solutions.