Claudia Gonzalez Viejo 1, Sigfredo Fuentes 1*, Damir Torrico1, Kate Howell1, and Frank R. Dunshea1.
1 University of Melbourne, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, VIC 3010, Australia
* Correspondence: email@example.com; Tel.: +61 3 9035 9670
Journal of The Science of Food and Agriculture
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Beer quality is mainly defined by its color, foamability and foam stability, which are influenced by the chemical composition of the product such as proteins, carbohydrates, pH and alcohol. Traditional methods to assess specific chemical compounds are usually time-consuming and costly. This study used rapid methods to evaluate 15 foam and color-related parameters using a robotic pourer (RoboBEER) and chemical fingerprinting using near infrared spectrometry (NIR) from six replicates of 21 beers from three types of fermentation. Results from NIR were used to create partial least squares regression (PLS) and artificial neural networks (ANN) models to predict four chemometrics such as pH, alcohol, Brix and maximum volume of foam.