Analysis of beer and spirits
The principle of beer and spirits production is splitting of complex sugars (starches) and their subsequent fermentation using yeast. Although this process has been known since prehistoric times, it involves a number of steps, each of which requires attention.
It is therefore necessary to monitor a number of parameters during production, for example the content of alcohol, maltose, glucose and other fermentable sugars, oils, polyphenols, the amount of dissolved CO2, degree of fermentation, number of calories, specific density and color of beer. In addition, it is necessary to monitor the quality and parameters of raw materials (hops, malt and barley), e.g. amount of protein, moisture or vitality of germination.
These parameters can be analyzed using the Antaris II FT-NIR spectrometer, which, thanks to its intelligent measuring accessories, can measure liquid, pasty, loose and solid samples, granules, grains and other, completely inhomogeneous substances, without any additional treatment.
Furthermore, with TQ Analyst you can create calibration methods that allow you to quantify all the necessary sample parameters in a matter of seconds.
