Characterisation of brewpub beer carbohydrates using high performance anion exchange chromatography coupled with pulsed amperometric detection

Once optimised HPAEC PAD for the specific matrix, the second goal of this research was to verify the possibility to discriminate beers, depending on their style. The carbohydrates content of brewpub commercial beers was very variable, ranging from 19.3 to 1469 mg/L (mannose), 34.5 to 2882 mg/L (maltose), 141.9 to 20731 mg/L (maltotriose), 168.5 to 7650 mg/L (maltotetraose), 20.1 to 2537 mg/L (maltopentaose), 22.9 to 3295 mg/L (maltohexaose), 8.5 to 2492 mg/L (maltoeptaose), even in the same style of beer. However, the carbohydrates content was useful, jointed with other compounds amount, to discriminate different styles of beer. As a matter of fact, principal component analysis put in evidence beer differences considering some fermentation conditions and colour.