a Italian Brewing Research Centre , University of Perugia , Perugia , Italy.
Crit Rev Food Sci Nutr. 2015;55(12):1771-91. doi: 10.1080/10408398.2012.726659.
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.
本文全面介绍了近红外（NIR）光谱技术在酿造行业的应用。该技术广泛用于原材料、中间产物和最终产品的质量控制测试，以及麦芽和酿造过程中的工艺监测。特别是，大多数综述工作都集中在评估大麦特性上，旨在快速选择最佳的大麦品种，从而生产出高质量的麦芽，酿造出高质量的啤酒。本文还总结了近红外在评估原材料（如大麦、麦芽、啤酒花和酵母）方面的应用。本文还强调了近红外传感器在麦芽和酿造过程控制中的应用，以及近红外在最终产品质量评估中的应用。
