Beer fermentation: monitoring of process parameters by FT-NIR and multivariate data analysis

TY - JOUR

T1 - Beer fermentation

T2 - monitoring of process parameters by FT-NIR and multivariate data analysis

AU - Grassi, Silvia

AU - Amigo Rubio, Jose Manuel

AU - Lyndgaard, Christian Bøge

AU - Foschino, Roberto

AU - Casiraghi, Ernestina

PY - 2014/7/15

Y1 - 2014/7/15

N2 - 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.

AB - 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.

U2 - 10.1016/j.foodchem.2014.01.060

DO - 10.1016/j.foodchem.2014.01.060

M3 - Journal article

C2 - 24594186

SN - 0308-8146

VL - 155

SP - 279

EP - 286

JO - Food Chemistry

JF - Food Chemistry

ER -