Analysis of beverages and brewing products

Robert Dambergs, Michael Esler, Mark Gishen

Research output: Book chapter/Published conference paperChapter (peer-reviewed)peer-review

Abstract

This chapter discusses the application of near‐infrared (NIR) spectroscopy to beverage and fermented products in a range of industries. The feasibility of using NIR spectroscopy has been evaluated at every stage of the beer manufacturing process, from raw material testing, monitoring of mashing and fermentation, to blending and final product testing. The chapter examines applications in brewing, including raw material analysis, process monitoring, and analysis of the finished product. It also discusses applications related to the wine industry, including application in the distillation of alcoholic beverages. The chapter describes some common areas of application in fermentation monitoring in both the brewing and wine industry. A very early application of NIR spectroscopy in the beverage industry was in the monitoring of yeast concentration during beer brewing. The chapter also describes some applications related to fruit juice analysis.
Original languageEnglish
Title of host publicationNear-infrared spectroscopy in agriculture
EditorsCraig A. Roberts, Jerry Workman Jr., James B. Reeves lll
PublisherAmerican Society of Agronomy
Chapter18
Pages465-486
Number of pages22
Volume44
Edition1st
ISBN (Electronic)9780891182368
ISBN (Print)9780891181552
DOIs
Publication statusPublished - 26 Oct 2015

Publication series

NameAgronomy Monographs

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