Shimadzu’s Total Support for Beer Analysis

Significance of the Topic

The brewing industry demands precise control over product quality, consistency, and compliance. Shimadzu’s integrated analytical solutions enable breweries to monitor critical parameters from raw materials to the finished beer, ensuring flavor stability, safety, and efficiency.

Study Objectives and Overview

Shimadzu aims to deliver comprehensive support for beer analysis by combining a portfolio of instruments—spectrophotometers, chromatographs, mass spectrometers, and elemental analyzers—with service, training, and methodological guidance.

Methodology and Instrumentation Used

Major analytical approaches and corresponding Shimadzu instruments:

• Spectrophotometry (UV-Vis) for color (Lovibond/SRM/EBC/CIELAB) and bitterness (IBU)
• Gas chromatography (GC-FID) for alcohol content, esters, aldehydes, and CO2 via headspace techniques
• GC-ECD and HS-GC for diacetyl (vicinal diketones)
• HPLC-RID and ELSD for carbohydrates and sugars
• UHPLC-SPD for hop alpha acids and iso-alpha acids profiling
• Ion chromatography (IC) for water mineral profiling and anion contaminants
• GC-MS/MS and LC-MS/MS for pesticide residues, mycotoxins, organic volatiles, and nitrosamines
• LC-MS/MS targeted workflows for amino acids, organic acids, metabolomics, and metabolic enzyme quantitation
• Atomic absorption, ICP-OES, and ICP-MS for heavy metals
• TOC analyzer for total/inorganic carbon (CO2) and nonspecific organics
• Tensile testing for packaging integrity (pull‐tab strength)

Main Results and Discussion

Spectrophotometric assays provided reliable color and IBU measurements in line with EBC and ASBC standards. GC methods quantified ethanol within legal tolerances and rapid headspace techniques reduced analysis time. Diacetyl quantification by HS-GC-ECD enabled faster fermentation monitoring, potentially accelerating tank turnaround. Carbohydrate profiling by HPLC-RID/ELSD identified sugars from monosaccharides to oligosaccharides. UHPLC-SPD resolved hop acid isomers, supporting bitterness control. IC determined water hardness and sulfate/chloride levels critical for regional flavor consistency. Multi-residue LC-MS/MS and GC-MS/MS workflows achieved sub-ppb detection of pesticides, mycotoxins, and nitrosamines. Advanced LC-MS assays quantified amino acids, organic acids, and 300 metabolites for chemometric classification of beer types. Targeted proteomics via LC-MS/MS MRM measured key fermentative enzymes. TOC-based IC analysis matched reference CO2 methods, and tensile testing standardized pull-tab force requirements.

Benefits and Practical Applications of the Method

• Regulatory compliance through validated methods for alcohol, contaminants, and labeling parameters
• Quality assurance across the brewing process, from raw ingredient assessment to final product verification
• Process optimization by reducing fermentation time and troubleshooting off‐flavors
• Product innovation via detailed metabolomic and proteomic profiling
• Enhanced safety by monitoring toxins, heavy metals, and microbial metabolites

Future Trends and Applications

Integration of high-throughput metabolomics, automated data analytics, and real-time monitoring will drive smarter brewery operations. Emerging techniques such as ambient ionization MS and miniaturized sensors promise on‐site rapid testing. Greater use of chemometrics and machine learning will aid in flavor prediction and quality control.

Conclusion

Shimadzu’s holistic suite of analytical tools and expertise addresses the full spectrum of beer analysis needs. By combining traditional and advanced techniques, breweries can ensure product consistency, safety, and continuous innovation.

Reference

Original Shimadzu application note C10G-E049 on total support for beer analysis.