DETERMINATION OF THE CONSTITIENTS OF BEER OR BEER WORT USING INFRARED ABSORPTION

摘要

The ingredients of beer and/or wort, particularly alcohol, extract, wort and carbon dioxide are determined individually by passing infrared light through the beer where a wavelength between 2.9 and 3.1 microns is used for the alcohol ingredient, a wavelength between 9.6 and 9.8 microns is used for the extract or the flavorings, and a wavelength from 4.2 to 4.4 microns is used for the carbon dioxide ingredient, each absorption of infrared being measured and analyzed.