This article is published in Magnetic Resonance in Chemistry as a special issue on Magnetic Resonance in Food-Dealing with Complex Systems, edited by Belton and Capozzi.
Special Issue Review
NMR methods for beer characterization and quality control†
Article first published online: 31 JAN 2012
Copyright © 2012 John Wiley & Sons, Ltd.
Magnetic Resonance in Chemistry
Special Issue: Magnetic Resonance in Food: Dealing with Complex Systems
Volume 49, Issue Supplement S1, pages S37–S45, December 2011
How to Cite
Rodrigues, J. E. and Gil, A. M. (2011), NMR methods for beer characterization and quality control. Magn. Reson. Chem., 49: S37–S45. doi: 10.1002/mrc.2844
- Issue published online: 31 JAN 2012
- Article first published online: 31 JAN 2012
- Manuscript Accepted: 6 OCT 2011
- Manuscript Revised: 13 SEP 2011
- Manuscript Received: 3 JUN 2011
- European Regional Development Fund through the Competitive Factors Thematic Operational Programme and from the Foundation for Science and Technology (FCT), Portugal. Grant Number: FCT SFRH/BD/31056/2006
- multivariate analysis;
- quality control
The use of high-resolution NMR spectroscopy in the brewing industry is described; most studies having aimed at assessing the composition of beer and its raw materials and correlating it to a variety of quality parameters. First, the application of NMR to the qualitative characterization of beer is reviewed, addressing both targeted and untargeted methods and focusing on both beer extracts and direct beer analysis. A subsequent chapter addresses the NMR studies, which envisage the development of new rapid methods for beer analysis and quality control, such as site-specific natural fractionation–NMR and multivariate data analysis methods for marker search or rapid compound quantification. Finally, possible future perspectives toward a deeper and more complete understanding of beer and its brewing process are discussed. Copyright © 2012 John Wiley & Sons, Ltd.