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

Jussi Tenhunen, Katharina Sjöholm, Kirsti Pietilä, Silja Home

Research output: Contribution to journalArticleScientificpeer-review

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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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wort (brewing)
Near-Infrared Spectroscopy
nitrogen compounds
infrared spectroscopy
Calibration
spectroscopy
Spectrum Analysis
calibration
Nitrogen
maltotriose
mashing
sugars
brewing industry
Maltose
process control
nitrogen
maltose
Glucose
sampling
glucose

Cite this

@article{f96c08e6ec8c48438db854c69cb43253,
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",
number = "1",

}

Determination of fermentable sugars and nitrogenous compounds in wort by near- and mid-infrared spectroscopy. / Tenhunen, Jussi; Sjöholm, Katharina; Pietilä, Kirsti; Home, Silja.

In: Journal of the Institute of Brewing, Vol. 100, No. 1, 1994, p. 11-15.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

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

VL - 100

SP - 11

EP - 15

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

SN - 0046-9750

IS - 1

ER -