Here is an example of spectral reproducibility. We are doing a lot of beer NMR at the moment on our 300 MHz NMR and for “giggles” we are running many samples through the various bench-top systems in our lab. We have been quantifying small organic acids (lactic, acetic, succinic , malic, citric, etc.) as they can give some idea of yeast activities and health during fermentation. We are also quantifying  and studying the 1,4/1,6 linkage distribution of residual dextrins. The series of superimposed spectra below consists of 28 spectra of a freeze dried beer sample (a unique Belgian Dubbel. Each spectrum was 128 pulses and took approximately 30 minutes per spectrum. So the superimposed data represents a 14 hour continuous stability test.The data was automatically processed with 16K zero-fill and autophase.It looks pretty damn good.

We’ve been looking at a lot of sour beers – here is a home-brewed Flemish Red aged in an oak barrel – note the high lactic and acetic content.

We’ve also been analyzing a lot of hard ciders – commercial and home-brewed varitieties of various styles – very different from one sample to another in the small molecule and sugar chemistry.

1H qNMR at 300MHz or 60 MHz can be utilized to identify and quantify small molecule chemistry in fermentations. Below is an example of a quantitative chemistry report on a series of ciders.

Beer and Cider Analysis is offered with similar quantitative results is offered for $100 per sample in our analytical lab.