PROCESS APPROXIMATIVE BEER MASH ANALYSIS

The automation of mash and wort production processes is primarily stil l based today on time conducted sequence control systems. Process-cond ucted quality controls can be implemented through the availability of selective in- or on-line working concentration measuring methods. The possibility of using of biosensors, process proximative HPLC and NIR s pectroscopy are covered in the following contribution. By varying the working parameters and progressive evaluation methods the time require d for HPLC determination of fermentable sugar can be reduced to appl-o x. 3 minutes. This makes it possible to monitor and control the runnin g mashing process. The use of optic-intrinsic NIR sensors developed so lely for this purpose allows yet quicker determination of the concentr ation and makes in-line measurement possible without any preparation o f samples.