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Infrared spectral analysis of sugar profiles of worts from varying grist to liquor ratios using infusion and ramping mash styles
Author(s) -
Fox Glen
Publication year - 2016
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/jib.341
Subject(s) - mashing , brewing , maltotriose , maltose , sugar , chemistry , food science , fourier transform infrared spectroscopy , chromatography , mathematics , fermentation , sucrose , physics , quantum mechanics
Fermentability is an important trait for the brewing industry. Current industry methods lack the predictive capacity to accurately estimate how well a wort will ferment in the brewhouse. Wort from two mashing styles (high‐temperature infusion and low‐temperature ramping), and under varying grist to liquor (G:L) ratios, were produced and the differences in maltose, maltotriose and glucose were measured. The two mashing styles showed differences in original extract (Plato) values between the G:L ratios with a 1:2 G:L having the highest original extract. Maltose was the most abundant sugar in all sample types. All worts were scanned using Fourier transform infrared (FTIR) and the spectra also showed differences between the original extract and final extract with most of the changes around the spectral region associated with carbohydrates, a result of sugar utilization by the yeast. FTIR calibrations for extract and fermentable sugars all had r 2 values >0.98, with ratio of standard error of prediction to standard deviation >5. The results indicated changing fermentable sugar levels, thus making a prediction of fermentability possible. The FTIR also provided a rapid measure of changes in the fermentable sugar profile, which could assist maltsters and brewers in monitoring malt and beer quality. Copyright © 2016 The Institute of Brewing & Distilling