Equipment Applications for Beverages

Monitoring malt and hop influence on wort and beer in real-time through mash, boil and fermentation enables superior control for enhanced accuracy and brew to brew consistency. Both composition and sensory parameters can be monitored in real time with tec5USA hardware and systems to analyze the performance of your ingredients and process. 

Hop alpha acids and their isomerization

tec5USA is developing a modular in-line spectroscopic solution for the boil kettle and fermentation vessels to measure the change in IBU throughout the beer making process. Using a probe that is easily CIP’d and chemometrics that are brew style independent, this permanent fixture will change the way you view hop utilization.

Malt sugars, ethanol and color

Producing a consistent alcohol content, mouth feel, color and remarkable consumer experience starts with the mash. Building a grain bill, improving the mash efficiency and accurately determining the ratio of fermentable and non-fermentable sugars will be controlled with batch-to-batch data that will drive consistency and continuous improvement. Then go on to monitor ethanol and sugars in your fermenter to link your end-to-end process with data. (Download Information)

From harvest to consumption, there are several steps associated with the wine production process. During the fermentation process, the transformation of sugar to ethanol is a chemical process, where optimal conversion efficiency is crucial.  

Ethanol Fermentation

During the fermentation process, ~1 degree brix transforms to 0.55% ethanol. Within this process, the goal is to optimize fermentation efficiency until the desired ethanol level is achieved. With Near-Infrared (NIR) spectroscopy the declining sugar levels are monitored, while simultaneously monitoring the increasing ethanol concentration. Within the 1650 – 1775 nm region, absorption from the 1st overtone region of C-H bonds for ethanol are monitored. The absorbance intensity in this region provides quantitative results for ethanol as the degree of fermentation process proceeds from 0 – 100% completion.

Anthocyanin/Tannin (A/T) Ratio

Flavanoids (such as anthocyanins and tannins) are primarily responsible for the color and mouthfeel of wine and are released from the solid parts of the berries. The contact period of solids will determine the (A/T) ratio. Ultraviolet-Visible (UV-Vis) spectroscopy provides real-time A/T results to determine the optimal timing for skin/stem removal during the fermentation process.

Flavor Profile

Red wines usually have their flavor profiles broken down into ten different categories: red wine, black fruit, floral aromas, herbaceous, pepper/spice, earthiness, baking spice and vanilla, leathery flavors, astringency, and body. Tannins, alcohol, body, sweetness, and acidity are considered the five basic characteristics of wine. The main families of flavor compounds of interest include esters, sulfur compounds, pyrazines, and terpenes amongst others. For example, members of the terpene family of compounds are what give rise to aroma profiles that are typically described as floral or rose-like, green, and herbaceous. Alongside this, sugars, polyphenols, and flavonoids influence the sweetness of a wine and ethanol contributes to the mouth-warming effect. NIR spectroscopy is a common analysis tool that can be used to efficiently identify the presence of overtones and combination bands of functional groups in a molecule. Each molecule that absorbs NIR radiation has a unique spectrum that can be used for unambiguous identification, and with the correct calibration information, can also be used for quantification. (Downoad Information)