Determination of vitamin B1 (thiamine) and B2 (riboflavin) in mash, wort and beer
Suitable for all types of wort and beer
HPLC methods have been successfully used for the analysis of vitamin content in non-alcoholic beverages. However, for the most part, these methods cannot be employed with a wort or beer matrix due to the vitamin concentrations present.
The reagent kit for the determination of vitamins B1 and B2 in blood from Chromsystems GmbH in Munich, Germany was used for the analysis. This company specializes in the manufacture of reagent kits for clinical applications. The kits are easy to use and do not require much additional equipment; a simple isocratic HPLC system is sufficient. In cooperation with the company, this kit was modified to accommodate a different sample matrix (mash, wort and beer).
This method describes how to calculate the magnesium ion content of water.
Magnesium ions are calculated by subtracting concentration of calcium ions (W-000.17.031 - Calcium in Wasser, Komplexometrische Bestimmung mit EDTA) from the total hardness (W-000.11.031 - Gesamthärte in Wasser).