Abstract：
:The aim of the present study was to analyze sugar levels (namely maltose, maltotriose, glucose and fructose) and alcohols (ethanol and glycerol) during the fermentation process in wort samples by amperometric enzymatic biosensors developed by our research group for industrial application, HPLC and spectrophotometry, and to compare the suitability of the presented methods for determination of individual analytes. We can conclude that for the specific monitoring of maltose or maltotriose only the HPLC method was suitable. On the other hand, biosensors and spectrophotometry reflected a decrease in total sugar concentration better and were able to detect both glucose and fructose in the later stages of fermentation, while HPLC was not. This can be attributed to the low detection limits and good sensitivity of the proposed methods. For the ethanol and glycerol analysis all methods proved to be suitable. However, concerning the cost expenses and time analysis, biosensors represented the best option.
journal_name
Food Chemjournal_title
Food chemistryauthors
Monošík R,Magdolen P,Stredanský M,Šturdík Edoi
10.1016/j.foodchem.2012.10.039subject
Has Abstractpub_date
2013-05-01 00:00:00pages
220-6issue
1eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01564-6journal_volume
138pub_type
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