THE APPLICATION OF TRANSMISSION NEAR INFRARED SPECTROSCOPY TO THE ANALYSIS OF WORTS

Abstract

Transmission near infrared spectroscopy has been evaluated for the analysis of ‘laboratory’ worts. Good agreement between manual and near infrared methods has been obtained for Hot Water Extract and total carbohydrates. Satisfactory calibrations have been developed for fermentable sugars, fermentability and free alpha‐amino nitrogen. No sample preparation was required. Hence, this technique provides a rapid and non‐destructive method for measuring all these parameters simultaneously. 1986 The Institute of Brewing & Distilling