In this Bachelor's thesis I determined the content of glucose and fructose using high-performance anion-exchange chromatography (HPAEC) in fruit juice samples during alcoholic fermentation. The concentrations of glucose and fructose are important parameters during alcoholic fermentation, as they influence the course and final product of the process.
The work included the optimization of the chromatographic method, preparation of standard solutions and calibration curves, partial validation of the analytical method, as well as preparation and measurement of the samples. I carried out alcoholic fermentation in juices from different types of fruit, both with and without the addition of yeast, and sampled them at various time intervals during fermentation. Finally, I compared the concentrations of glucose and fructose and their changes during alcoholic fermentation.
|
