Beverages

We introduce A-TEEM™ spectroscopy as a new and fast way to analyze 45 specific quality parameters in wine (ref. 1). A-TEEM, a fluorescence spectroscopy technique, simultaneously acquires transmission, absorbance, and fluorescence Excitation Emission Matrices, overcoming the inner filter effect on the fly (ref. 2).

Aqualog reports NIST-traceable A-TEEM fingerprints which can be evaluated using multivariate statistics such as PARAFAC (Parallel Factor Analysis), PCA (Principal Components Analysis), CLS (Classical least Squares) and PLS (Partial least Squares Analysis). Importantly A-TEEM fingerprints yield qualitative and quantitative composition of key flavor and color determinants in wine and spirits that are not discernible with simple Absorbance or Transmission data analysis.

Carbon dioxide is used in many kinds of industries, especially in food and beverage industry to produce carbonated drinks. Carbon dioxide is usually obtained as a by-product from ammonia synthesis. Other important source of carbon dioxide includes fermentation process in brewery. In these industries, customer faces challenge of possible contaminants due to different feed sources used to produce pure carbon dioxide.

A-TEEM spectroscopy should be considered a valuable technique for developing product specific methods for identity and composition required for cGMP as well, and for adulterant detection in the food and dietary supplement industry.

Soy milk is an increasingly important source of protein. As in cow’s milk, particle size is important for customer acceptance. HORIBA laser diffraction analyzers can be used to characterize soy milk. Measurements with the LA-960 particle size analyzer show significant differences in particle size distribution with soy milk price.

In the food industry, the compounds characterization is a critical step to ensure the quality of the products or to provide information to customers which can be sensitive to allergies. In this application note, we showed how optical spectroscopies and laser diffraction can help for food compounds characterization, especially on a specific product, i.e. milks.

Milk is an emulsion that is often homogenized to reduce the average particle size. That improves its consistency and extends its shelf life. The homogenization process is expensive, but careful control of the process can improve quality, and thus, reduce operating costs. That’s where particle characterization comes in.

Quality beans ground to the ideal size produces a perfect cup of coffee. It sounds like a simple process, but there is a great deal that takes place before a single drop is brewed. This note focuses on how the size of the grind affects the flavor of the coffee and the reasons the LA-960 Laser Diffraction Analyzer offers undeniable advantages in measurement accuracy and speed over historical sieving techniques.

Careful control of the particulates in whiskey is an important step to quality flavor and color. Inadequate monitoring of particle size impedes the final product stability, consistency, quality, and price. In this note, the particle science behind these determining factors will be thoroughly examined and explained.

We all consume or have all consumed sugary drinks at least once. Sugar content of those drinks must be regulated. Also, to avoid those properties of sugar, it has been replaced by sweeteners. These have lower sweetness than natural sugars. Whether it is sugar or sweetener, their content just be controlled. Here, we demonstrate that Raman spectroscopy is one solution to identify and evaluate sugar/sweetener concentrations in a quality control process.

Plastic is a type of material that is resistant to degradation and is practically indestructible. While plastic will break down into fragments and become nanoplastics via photo-oxidative mechanisms, plastic fundamentally remains the same throughout the process. The concern of water contamination from nanoplastics is, therefore, a study receiving close scrutiny from FDA and EPA alike.

HORIBA’s Aqualog, a wine analysis instrument, is uniquely equipped with patented simultaneous Absorbance spectral and fluorescence excitation-emission matrix (EEM) technology which provides rapid access to a wide range of parameters important to commercial wine processing and quality characterization.

Measure the temperature during the roasting process continuously. Controlling the roasting temperature and time of different types is possible.

There is an increasing demand for quality control on wines worldwide, and consequently more and more needs for elemental analysis. Thanks to its multi-element analysis capability, its high sensitivity and its ease-of-use, the ICP-OES technique is well adapted for wine elemental characterization.