Beer - quality control by anion monitoring
The majority of anions found in beer are a consequence
of the water (contains chloride, phosphate, sulfate,
nitrate, fluoride) used during the brewing process.
Monitoring the anion profile is an important quality
control step in the brewing industry because anions
can affect the flavor of the finished product.
If the level of chloride is above
250 mg/L, then the sweetness of the beer is enhanced
but it can hinder yeast flocculation, so it needs to
be carefully observed. An excess of sulfate
has been found to give a sharp, dry edge to well hopped
beers and so the level present should be minimized as
much as possible bearing in mind that sulfate occurs
naturally in water. Phosphate is present
in the malt and buffers the mash to a slightly acidic
pH. Quantifying the level of nitrate
is important as excessive amounts can hamper the fermentation
process after conversion to nitrite.
The finished beer product and intermediates used throughout
(such as the brewing water) can easily be determined
using ion chromatography to ensure manufacturing authenticity.
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Food
Analysis 
