Determination of fermentable sugars and nitrogenous compounds in wort by near- and mid-infrared spectroscopy

Jussi Tenhunen, Katharina Sjöholm, Kirsti Pietilä, Silja Home

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    Abstract

    Near‐infrared (NIR) and mid‐infrared (MIR) spectroscopy techniques were evaluated for the analysis of brewery worts. Good calibrations were obtained for maltose (SEPNIR 2.6 g/l, SEPMIR 2.0 g/l), glucose SEPNIR 0.6 g/l, SEPMIR 0.4 g/l) and the sum of fermentable sugars (SEPNIR 2.8 g/l, SEPMIR 2.6 g/l) with both methods. Satisfactory calibration was obtained for maltotriose (SEPNIR 1.4 g/l, SEPMIR 1.5 g/l), nitrogen (SEPNIR 122 mg/l, SEPMIR 92 mg/l) and free alpha‐amino nitrogen (SEPNIR 29 mg/l, SEPMIR 23 mg/l). MIR spectroscopy gave slightly better results, but sample handling was more difficult than in the NIR region. The NIR measurement is simple and rapid and could be used for on‐line process control during mashing. No sample preparation other than filtration is needed.
    Original languageEnglish
    Pages (from-to)11-15
    Number of pages5
    JournalJournal of the Institute of Brewing
    Volume100
    Issue number1
    DOIs
    Publication statusPublished - 1994
    MoE publication typeA1 Journal article-refereed

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