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failbeams · 12-15-2012, 10:31 AM

I plan on designing a quantitative assay to profile various wild ales (lambic, gueuze, flander's red and brown). I plan on testing ethyl acetate, acetic acid, and total volatile acids. I am also looking into additional compounds to add to the assay (depending on the ease/cost of creating a quantitative test for them). What are some characteristic compounds that you would like to see added? So far I have only looked into Isoamylacetate and a few phenols, but no sure-fire test methods yet...

bradjoiner · 12-15-2012, 12:10 PM

I dont know if it can be tested but I love the Butyric acid in Geuze

**cheezydemon3** · 12-15-2012, 12:17 PM

Your thread was so wildly successful, it spawned a copy of itself.

failbeams · 12-15-2012, 08:29 PM

Quote:

Originally Posted by cheezydemon3

Your thread was so wildly successful, it spawned a copy of itself.

ya thats my fault... i was going for maximum penetration lol

looking into butyric acid now. thanks for the suggestion!

Crayfish · 12-17-2012, 03:10 AM

What about an assay for species of yeast and bacteria? What would be really neat would be a qPCR assay at different time points during fermentation and conditioning to see how proportions species shift during development.

failbeams · 12-17-2012, 07:05 AM

Quote:

Originally Posted by Crayfish

What about an assay for species of yeast and bacteria? What would be really neat would be a qPCR assay at different time points during fermentation and conditioning to see how proportions species shift during development.

you've figured out part 2 already!

After the profiling is done I will be using the assay with qPCR to study population dynamics and gene expression is a few different mixed cultures.

Crayfish · 12-17-2012, 09:50 PM

If you don't mind me asking, is this part of work for a graduate program or do you work in a lab? Or, are you just very rich and inquisitive?

**ColoHox** · 12-17-2012, 10:49 PM

Is this volatile compound assay going to be on a mass spec? It does sound like you are looking for a grad school project. The proteomics and metabolomics core at my school has loads of collaborations with our local breweries.

failbeams · 12-23-2012, 10:36 PM

Quote:

Originally Posted by Crayfish

If you don't mind me asking, is this part of work for a graduate program or do you work in a lab? Or, are you just very rich and inquisitive?

Its for a grad school thesis. Inquisitive, yes. Rich, not so much.

failbeams · 12-23-2012, 10:38 PM

Quote:

Originally Posted by ColoHox

Is this volatile compound assay going to be on a mass spec? It does sound like you are looking for a grad school project. The proteomics and metabolomics core at my school has loads of collaborations with our local breweries.

They want to avoid using the mass spec because they have a limited number of columns (all being used). I am talking with a few companies about making a biolog type test or a custom ELISA assay. Will hear back in a week or so