Pure culture fermentations were given 35 days (5 weeks) to attenuate before data and samples were collected and frozen for later analysis. Samples of un-fermented wort had previously been collected and frozen for comparative analysis along with samples from the batch culture propagations. It may be useful to observe the different quantities of compounds produced during semi-aerobic batch culture propagation as compared to compounds that are produced during anaerobic fermentation. Below details the data collected after pure culture fermentation along with the compounds which were observed. When collecting biological samples for compound analysis all volumes were collected in double to allow duplicate runs, eliminating the window of error during a run. The following link details the Methods of Analysis used during the various fermentation trials as it was written in the dissertation.
- Final Gravity
- Final pH
- Headspace Gas Chromatography – FID
- Headspace Gas Chromatography – ECD
- High Performance Liquid Chromatography
- High Performance Anion Exchange with Pulsed Amperometric Detector (0.5ml×2) – Determination of sugars present (HPAE-PAD)