Whitepaper: Quality and process control of barley using NIR spectroscopy
1 September 2016 • Author(s): Carl Zeiss Spectroscopy GmbH
Barley is the most common malted grain for the brewing industries. Due to the fact that it is a natural product, it is normal for there to be variability in the quality. The grain composition can vary in concentrations of constituents based on weather, soil and breed.
The task of the brewer and maltster is to ensure the unique taste and smell of the beer’s brand. Taking samples of delivered barley and analyzing these samples in the laboratory is important to guaranty a consistent quality of raw materials all the time. Additionally the process of germination and the resulting malted grain has to be checked on a regular basis. These analyses throughout the malting process are time consuming and expensive but essential to ensure the quality of malted grain and thus the quality of the brewed beer.
ZEISS in cooperation with TQC Dienstleistungen e.K. can offer a robust solution for checking the quality of the constituents throughout the malting process. The simplicity of the analysis as well as fast and reliable results were the focus of the development.
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd