Monitoring of organic volatile compounds in craft beers during fermentative process

In this work, it was possible to observe the different profiles for the Pilsen, Witbier and IPA style beers, when quantifying the analytes methanol, ethanol, n-propanol, iso-butanol, 3-methyl1-butanol (iso-amyl alcohol), acetaldehyde, ethyl acetate and iso-amyl acetate. Pilsen beer, with low fermentation, presented the ethanol content in the same concentration range as Witbier beer, as expected, but with higher alcohols and lower esters than the other two.