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

Jussi Tenhunen; Katharina Sjöholm; Kirsti Pietilä; Silja Home

doi:10.1002/j.2050-0416.1994.tb00804.x

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 (SEP_NIR 2.6 g/l, SEP_MIR 2.0 g/l), glucose SEP_NIR 0.6 g/l, SEP_MIR 0.4 g/l) and the sum of fermentable sugars (SEP_NIR 2.8 g/l, SEP_MIR 2.6 g/l) with both methods. Satisfactory calibration was obtained for maltotriose (SEP_NIR 1.4 g/l, SEP_MIR 1.5 g/l), nitrogen (SEP_NIR122 mg/l, SEP_MIR 92 mg/l) and free alpha‐amino nitrogen (SEP_NIR 29 mg/l, SEP_MIR 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 language	English
Pages (from-to)	11-15
Number of pages	5
Journal	Journal of the Institute of Brewing
Volume	100
Issue number	1
DOIs	https://doi.org/10.1002/j.2050-0416.1994.tb00804.x
Publication status	Published - 1994
MoE publication type	A1 Journal article-refereed

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10.1002/j.2050-0416.1994.tb00804.x

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title = "Determination of fermentable sugars and nitrogenous compounds in wort by near- and mid-infrared spectroscopy",

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.",

author = "Jussi Tenhunen and Katharina Sj{\"o}holm and Kirsti Pietil{\"a} and Silja Home",

note = "Project code: BIO0121",

year = "1994",

doi = "10.1002/j.2050-0416.1994.tb00804.x",

language = "English",

volume = "100",

pages = "11--15",

journal = "Journal of the Institute of Brewing",

issn = "0046-9750",

publisher = "Wiley",

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T1 - Determination of fermentable sugars and nitrogenous compounds in wort by near- and mid-infrared spectroscopy

AU - Tenhunen, Jussi

AU - Sjöholm, Katharina

AU - Pietilä, Kirsti

AU - Home, Silja

N1 - Project code: BIO0121

PY - 1994

Y1 - 1994

N2 - 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.

AB - 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.

U2 - 10.1002/j.2050-0416.1994.tb00804.x

DO - 10.1002/j.2050-0416.1994.tb00804.x

M3 - Article

SN - 0046-9750

VL - 100

SP - 11

EP - 15

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

IS - 1

ER -

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

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