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DETERMINATION OF FERMENTABLE SUGARS AND NITROGENOUS COMPOUNDS IN WORT BY NEAR‐ AND MID‐INFRARED SPECTROSCOPY
Author(s) -
Tenhunen J.,
Sjöholm K.,
Pietilä K.,
Home S.
Publication year - 1994
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1994.tb00804.x
Subject(s) - mashing , maltotriose , maltose , chemistry , infrared spectroscopy , chromatography , nitrogen , spectroscopy , analytical chemistry (journal) , food science , organic chemistry , sucrose , physics , quantum mechanics
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 NIR 122 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.