This work investigates the capability of Fourier-Transform near infrared (FT-NIR) spectroscopy to monitor and assess process parameters in beer fermentation at different operative conditions. For this purpose, the fermentation of wort with two different yeast strains and at different temperatures was monitored for nine days by FT-NIR. To correlate the collected spectra with Brix, pH and biomass, different multivariate data methodologies were applied. Principal component analysis (PCA), partial least squares (PLS) and locally weighted regression (LWR) were used to assess the relationship between FT-NIR spectra and the abovementioned process parameters that define the beer fermentation. The accuracy and robustness of the obtained results clearly show the suitability of FT-NIR spectroscopy, combined with multivariate data analysis, to be used as a quality control tool in the beer fermentation process. FT-NIR spectroscopy, when combined with LWR, demonstrates to be a perfectly suitable quantitative method to be implemented in the production of beer.
Beer fermentation : monitoring of process parameters by FT-NIR and multivariate data analysis / S. Grassi, J.M. Amigo, C.B. Lyndgaard, R. Foschino, E. Casiraghi. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 155(2014 Jul), pp. 279-286.
|Titolo:||Beer fermentation : monitoring of process parameters by FT-NIR and multivariate data analysis|
|Parole Chiave:||Beer fermentation; FT-NIR; LWR; NIR; PCA; PLS; Quality control|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
Settore AGR/16 - Microbiologia Agraria
|Data di pubblicazione:||lug-2014|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.foodchem.2014.01.060|
|Appare nelle tipologie:||01 - Articolo su periodico|