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首页> 外文期刊>Journal of the Institute of Brewing >Beer Fermentation Control Using Ion Mobility Spectrometry - Results of a Pilot Study
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Beer Fermentation Control Using Ion Mobility Spectrometry - Results of a Pilot Study

机译：离子迁移谱法控制啤酒发酵-一项初步研究的结果

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摘要

Beer fermentation - a time consuming part of the production process - is typically terminated based on the degradation of diacetyl and 2,3-pentanedione below the odour threshold. Presently no on-line control of both analytes is available. As a consequence, fermentation is often carried out longer than necessary, thus decreasing productivity. In this pilot study, an ion mobility spectrometer using a UV-lamp as an ionisation source and a GC column (30℃ constant) for pre-separation were used for the rapid determination of both analytes from the headspace of beer wort, during and after fermentation. Samples were heated to 60℃. Results from such analyses were available after a few minutes without further sample treatment or pre-concentration. Detection limits were below the odour threshold (ng/L range in the gas phase corresponding to the μg/L range in the liquid phase). Results were validated by comparison with the brewery's standard GC-MS method. When applied on-line and in-situ, as a routine test in a brewery, it will help to ensure low levels of diacetyl and 2,3-pentanedione in the product on the one hand and will increase productivity by saving time during fermentation on the other (up to one day in large breweries and even more than one day in smaller ones) by obtaining on-line data of the relevant analytes. After optimisation of the method, further odour or taste relevant analytes could be determined simultaneously.
机译：啤酒发酵-生产过程中的一个耗时部分-通常是基于低于气味阈值的二乙酰和2,3-戊二酮的降解而终止的。目前，尚无两种分析物的在线控制。结果，发酵通常进行得比需要的时间长，从而降低了生产率。在该初步研究中，使用紫外灯作为电离源的离子迁移谱仪和用于预分离的气相色谱柱（30℃恒定）用于快速测定啤酒麦芽汁顶空中，分离后和分离后的两种分析物发酵。样品加热到60℃。几分钟后，无需进一步处理样品或进行预浓缩即可获得此类分析的结果。检测限低于气味阈值（气相中的ng / L范围对应于液相中的μg/ L范围）。通过与啤酒厂的标准GC-MS方法进行比较来验证结果。在线和现场应用时，作为啤酒厂的常规测试，它一方面有助于确保产品中二乙酰和2,3-戊二酮的含量低，而且可以通过节省发酵时间来提高生产率。通过获取相关分析物的在线数据，另一次（大型啤酒厂长达一天，小型啤酒厂甚至超过一天）。优化方法后，可以同时确定其他与气味或味道有关的分析物。

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