The Good Vibrations of Beer. The Use of Infrared and UV/Vis Spectroscopy and Chemometry for the Quantitative Analysis of Beverages

Abstract

Infrared spectroscopy in combination with a specially developed attenuated total reflection (ATR) flow cell and multivariate analysis was used for the quantitative analysis of beer and other beverages. IR spectra of samples were obtained in the range from below 1000 cm-1 to 4000 cm-1 and subjected to a multivariate analysis based on calibration sets with laboratory reference standards. In the case of beer, this calibration set included 240 beer samples spanning the entire range of ethanol content, extract and CO2. Based on this calibration, an infrared and UV/Vis spectroscopy-based sensor for the quick and quantitative quality control of beer was developed and subjected to extensive tests in breweries. This sensor meets and exceeds all requirements from brewers for the routine control in the production and bottling. Its use for other beverages, for example wine, juices or apple wine, requires only another set of calibration data for the specific beverage.