THE USE OF TRANSMISSION AND TRANSFLECTANCE NEAR INFRARED SPECTROSCOPY FOR THE ANALYSIS OF BEER

Both transmission and transflectance near infrared spectroscopy have been evaluated for the rapid analysis of beer components. Results of sufficient accuracy have been obtained for ethanol content and Original Gravity. Application of a first derivative mathematical treatment on the spectral data improved calibration equations. Better accuracy was achieved using the transmission mode compared to that using the transflectance mode.