title: Near-infrared Spectroscopy in the Brewing Industry.
abstract: This article offers an exhaustive description of the use of Near-Infrared (NIR) Spectroscopy in the brewing industry. This technique is widely used for quality control testing of raw materials, intermediates, and finished products, as well as process monitoring during malting and brewing. In particular, most of the reviewed works focus on the assessment of barley properties, aimed at quickly selecting the best barley varieties in order to produce a high-quality malt leading to high-quality beer. Various works concerning the use of NIR in the evaluation of raw materials, such as barley, malt, hop, and yeast, are also summarized here. The implementation of NIR sensors for the control of malting and brewing processes is also highlighted, as well as the use of NIR for quality assessment of the final product.
authors.affiliation: a Italian Brewing Research Centre , University of Perugia , Perugia , Italy.
authors.forename: Valeria
authors.initials: V
authors.lastname: Sileoni
authors.forename: Ombretta
authors.initials: O
authors.lastname: Marconi
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Perretti
mesh_terms: D001515:Beer / Q000032:analysis* / Q000382:microbiology; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D001467:Hordeum / Q000737:chemistry / Q000382:microbiology; D009183:Mycotoxins / Q000032:analysis; D019265:Spectroscopy, Near-Infrared; D047071:beta-Glucans / Q000032:analysis
chemical_list: D009183:Mycotoxins; D047071:beta-Glucans
keywords: NIR; barley; beer; malt; malting