Process approximative beer mash analysis

The automation of mash and wort production processes is primarily still based today on time conducted sequence control systems. Process-conducted 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 spectroscopy are covered in the following contribution. By varying the working parameters and progressive evaluation methods the time required for HPLC determination of fermentable sugar can be reduced to appl-ox. 3 minutes. This makes it possible to monitor and control the running mashing process. The use of optic-intrinsic NIR sensors developed solely for this purpose allows yet quicker determination of the concentration and makes in-line measurement possible without any preparation of samples.