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FLUORESCENCE SPECTROSCOPY FOR ANALYSIS OF BEER
Publication date: 2007-12-31
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):239-243
KEYWORDS
ABSTRACT
The purpose of the present work was to assess the fluorescence as a technique for food quality evaluation, using samples of two brands of beer exposed to a forced ageing process as a test case. Results of the emission measurements obtained for these samples are presented and discussed. The present research regards the beer luminescence as its inherent property, permitting to monitor the state of beer within the technological production cycle and during storage. Supplemented by appropriate chemometric tools, this method can be used to identify beer brands and brews.
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