Determination of Glycols and Alcohols in Fermentation Broths Using Ion-Exclusion Chromatography and Pulsed Amperometric Detection

[rodger-belisle]

Application Note 188. The flavor of beer and wine can be impacted by aldehydes and glycols. This note describes a method to determine these substances with methanesulfonic acid, a more stable and environmentally benign acid than perchlorate.