Editorial

3 pages, 176 KiB

Open AccessEditorial

Editorial: Special Issue “Implementation of Digital Technologies on Beverage Fermentation”

by Claudia Gonzalez Viejo and Sigfredo Fuentes

Fermentation 2022, 8(3), 127; https://doi.org/10.3390/fermentation8030127 - 15 Mar 2022

Cited by 1 | Viewed by 1892

In the food and beverage industries, implementing novel methods using digital technologies such as artificial intelligence (AI), sensors, robotics, computer vision, machine learning (ML), and sensory analysis using augmented reality (AR) has become critical to maintaining and increasing the products’ quality traits and [...] Read more.

In the food and beverage industries, implementing novel methods using digital technologies such as artificial intelligence (AI), sensors, robotics, computer vision, machine learning (ML), and sensory analysis using augmented reality (AR) has become critical to maintaining and increasing the products’ quality traits and international competitiveness, especially within the past five years [...] Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

Research

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17 pages, 755 KiB

Open AccessArticle

Dynamic Optimisation of Beer Fermentation under Parametric Uncertainty

by Satyajeet Bhonsale, Wannes Mores and Jan Van Impe

Fermentation 2021, 7(4), 285; https://doi.org/10.3390/fermentation7040285 - 28 Nov 2021

Cited by 6 | Viewed by 3421

Abstract

Fermentation is one of the most important stages in the entire brewing process. In fermentation, the sugars are converted by the brewing yeast into alcohol, carbon dioxide, and a variety of by-products which affect the flavour of the beer. Fermentation temperature profile plays [...] Read more.

Fermentation is one of the most important stages in the entire brewing process. In fermentation, the sugars are converted by the brewing yeast into alcohol, carbon dioxide, and a variety of by-products which affect the flavour of the beer. Fermentation temperature profile plays an essential role in the progression of fermentation and heavily influences the flavour. In this paper, the fermentation temperature profile is optimised. As every process model contains experimentally determined parameters, uncertainty on these parameters is unavoidable. This paper presents approaches to consider the effect of uncertain parameters in optimisation. Three methods for uncertainty propagation (linearisation, sigma points, and polynomial chaos expansion) are used to determine the influence of parametric uncertainty on the process model. Using these methods, an optimisation formulation considering parametric uncertainty is presented. It is shown that for the non-linear beer fermentation model, the linearisation approach performed worst amongst the three methods, while second-order polynomial chaos worked the best. Using the techniques described below, a fermentation process can be optimised for ensuring high alcohol content or low fermentation time while ensuring the quality constraints. As we explicitly consider uncertainty in the process, the solution, even though conservative, will be more robust to parametric uncertainties in the model. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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11 pages, 32946 KiB

Open AccessArticle

‘TeeBot’: A High Throughput Robotic Fermentation and Sampling System

by Nicholas van Holst Pellekaan, Michelle E. Walker, Tommaso L. Watson and Vladimir Jiranek

Fermentation 2021, 7(4), 205; https://doi.org/10.3390/fermentation7040205 - 24 Sep 2021

Cited by 3 | Viewed by 2553

Abstract

When fermentation research requires the comparison of many strains or conditions, the major bottleneck is a technical one. Microplate approaches are not able to produce representative fermentative performance due to their inability to truly operate anaerobically, whilst more traditional methods do not facilitate [...] Read more.

When fermentation research requires the comparison of many strains or conditions, the major bottleneck is a technical one. Microplate approaches are not able to produce representative fermentative performance due to their inability to truly operate anaerobically, whilst more traditional methods do not facilitate sample density sufficient to assess enough candidates to be considered even medium throughput. Two robotic platforms have been developed that address these technological shortfalls. Both are built on commercially available liquid handling platforms fitted with custom labware. Results are presented detailing fermentation performance as compared to current best practice, i.e., shake flasks fitted with airlocks and sideports. The ‘TeeBot’ is capable sampling from 96 or 384 fermentations in 100 mL or 30 mL volumes, respectively, with airlock sealing and minimal headspace. Sampling and downstream analysis are facilitated by automated liquid handling, use of 96-well sample plate format and temporary cryo-storage (<0 °C). Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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14 pages, 3017 KiB

Open AccessArticle

Effect of Temperature and Time on Oxygen Consumption by Olive Fruit: Empirical Study and Simulation in a Non-Ventilated Container

by Eddy Plasquy, María C. Florido, Rafael Rubén Sola-Guirado, José María García Martos and Juan Francisco García Martín

Fermentation 2021, 7(4), 200; https://doi.org/10.3390/fermentation7040200 - 23 Sep 2021

Cited by 2 | Viewed by 3800

Abstract

Fermentation processes within olive fruit jeopardize the quality of the extracted oil. Aeration, temperature, and time play a crucial role in attaining the critical threshold at which an aerobic respiration shifts towards anaerobic. In this work, the O₂ consumption and CO₂ [...] Read more.

Fermentation processes within olive fruit jeopardize the quality of the extracted oil. Aeration, temperature, and time play a crucial role in attaining the critical threshold at which an aerobic respiration shifts towards anaerobic. In this work, the O₂ consumption and CO₂ production of olive fruit kept in a closed container at different temperatures (5–45 °C) were measured over 7 h. The data allowed us to describe the relationship between the temperature and the respiration rate as an Arrhenius function and simulate the oxygen consumption in the inner part of a container full of fruit with low aeration, considering the generated respiration heat over time. The simulation revealed that olives risk shifting to anaerobic respiration after 3 h at 25 °C and less than 2 h at 35 °C when kept in a non-ventilated environment. The results underline the irreversible damage that high day temperatures can produce during the time before fruit processing, especially during transport. Lowering, as soon as possible, the field temperature thus comes to the fore as a necessary strategy to guarantee the quality of the olives before their processing, like most of the fruit that is harvested at excessive temperatures. Full article

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20 pages, 3589 KiB

Open AccessArticle

Application of Augmented Reality in the Sensory Evaluation of Yogurts

by Yanyu Dong, Chetan Sharma, Annu Mehta and Damir D. Torrico

Fermentation 2021, 7(3), 147; https://doi.org/10.3390/fermentation7030147 - 09 Aug 2021

Cited by 14 | Viewed by 4003

Abstract

Augmented reality (AR) applications in the food industry are considered innovative to enrich the interactions among consumers, food products, and context. The study aimed to investigate the effects of AR environments on the sensory responses of consumers towards different yogurts. AR HoloLens headsets [...] Read more.

Augmented reality (AR) applications in the food industry are considered innovative to enrich the interactions among consumers, food products, and context. The study aimed to investigate the effects of AR environments on the sensory responses of consumers towards different yogurts. AR HoloLens headsets were used to set up two AR environments: (1) AR coconut view (ARC) and (2) AR dairy view (ARD). Hedonic ratings, just-about-right (JAR), check-all-that-apply (CATA) attribute terms, emotional responses, purchase intent, and consumer purchasing behaviors of three types of yogurts (dairy-free coconut, dairy, and mixed) were measured under ARC, ARD, and sensory booths (SB). The results showed that the liking scores of dairy and mixed yogurts were generally higher than the coconut yogurt regardless of the environment. The interaction effect of yogurts and environments was statistically significant in terms of appearance, taste/flavor, sweetness, mouthfeel, aftertaste, and overall liking. JAR and penalty analysis revealed that consumers penalized the coconut yogurt for being “too much” in sourness, “too little” in sweetness, and “too thin” in mouthfeel. For the CATA analysis, attribute terms positively associated with overall liking (such as “sweet”, “smooth”, and “creamy”) were selected for dairy and mixed yogurts, whereas the attribute terms negatively associated with overall liking (such as “firm”, “heavy”, and “astringent”) were only selected for coconut yogurts. Regarding yogurt-consumption behaviors, the purchase intent of dairy and mixed yogurts was higher than that of the coconut yogurt, and taste and health were considered to be the most critical factors for yogurt consumption. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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13 pages, 1550 KiB

Open AccessArticle

Oenological Processes and Product Qualities in the Elaboration of Sparkling Wines Determine the Biogenic Amine Content

by Aina Mir-Cerdà, Anaïs Izquierdo-Llopart, Javier Saurina and Sonia Sentellas

Fermentation 2021, 7(3), 144; https://doi.org/10.3390/fermentation7030144 - 04 Aug 2021

Cited by 7 | Viewed by 1765

Abstract

The biogenic amine (BA) content in wines is dependent on the fermentation processes and other oenological practices, as well as on grape quality. These compounds can participate in different cellular functions in humans; however, the intake of high amounts can provoke some toxicological [...] Read more.

The biogenic amine (BA) content in wines is dependent on the fermentation processes and other oenological practices, as well as on grape quality. These compounds can participate in different cellular functions in humans; however, the intake of high amounts can provoke some toxicological effects. For that reason, controlling the evolution of biogenic amines in wine production processes is of extreme importance. This work aims to assess the occurrence of biogenic amines in sparkling wines and related samples, including musts, base wines, stabilized wines, and three-month and seven-month aged sparkling wines obtained from Pinot Noir and Xarel lo grape varieties. The determination of BA content relies on liquid chromatography with fluorescence detection (HPLC–FLD) with precolumn derivatization of analytes with dansyl chloride. The analysis has shown that putrescine is the most abundant amine in these types of samples. Ethanolamine, tyramine, spermine, and histamine concentrations are also remarkable. Principal component analysis has been applied to try to extract featured information concerning overall patterns dealing with wine production steps and qualities. Interesting conclusions have been drawn on BA formation depending on different factors. BA concentrations are quite low in must but rise, especially after the first alcoholic fermentation. Moreover, BA levels are much lower in the range of products elaborated with grapes of the best qualities while they significantly increase when using grapes of lower qualities. The results obtained pointed out the analytical potential of using BAs to control the quality of wine and its production processes, thus providing valuable information for both wineries and consumers. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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14 pages, 1804 KiB

Open AccessEditor’s ChoiceArticle

Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme

by Vasiliki Summerson, Claudia Gonzalez Viejo, Damir D. Torrico, Alexis Pang and Sigfredo Fuentes

Fermentation 2021, 7(3), 119; https://doi.org/10.3390/fermentation7030119 - 16 Jul 2021

Cited by 13 | Viewed by 2739

Abstract

The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving [...] Read more.

The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving enzyme treatment to hydrolyze glycoconjugates. Chemical measurements and volatile aroma compounds were assessed for each treatment, with the two smoke taint amelioration treatments exhibiting lower mean values for volatile aroma compounds exhibiting positive ‘fruit’ aromas. Furthermore, a low-cost electronic nose (e-nose) was used to assess the wines. A machine learning model based on artificial neural networks (ANN) was developed using the e-nose outputs from the unsmoked control wine, unsmoked wine with activated carbon treatment, unsmoked wine with a cleaving enzyme plus activated carbon treatment, and smoke-tainted control wine samples as inputs to classify the wines according to the smoke taint amelioration treatment. The model displayed a high overall accuracy of 98% in classifying the e-nose readings, illustrating it may be a rapid, cost-effective tool for winemakers to assess the effectiveness of smoke taint amelioration treatment by activated carbon with/without the use of a cleaving enzyme. Furthermore, the use of a cleaving enzyme coupled with activated carbon was found to be effective in ameliorating smoke taint in wine and may help delay the resurgence of smoke aromas in wine following the aging and hydrolysis of glycoconjugates. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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18 pages, 4078 KiB

Open AccessEditor’s ChoiceArticle

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence

by Claudia Gonzalez Viejo, Sigfredo Fuentes and Carmen Hernandez-Brenes

Fermentation 2021, 7(3), 117; https://doi.org/10.3390/fermentation7030117 - 15 Jul 2021

Cited by 20 | Viewed by 3859

Abstract

Early detection of beer faults is an important assessment in the brewing process to secure a high-quality product and consumer acceptability. This study proposed an integrated AI system for smart detection of beer faults based on the comparison of near-infrared spectroscopy (NIR) and [...] Read more.

Early detection of beer faults is an important assessment in the brewing process to secure a high-quality product and consumer acceptability. This study proposed an integrated AI system for smart detection of beer faults based on the comparison of near-infrared spectroscopy (NIR) and a newly developed electronic nose (e-nose) using machine learning modelling. For these purposes, a commercial larger beer was used as a base prototype, which was spiked with 18 common beer faults plus the control aroma. The 19 aroma profiles were used as targets for classification ma-chine learning (ML) modelling. Six different ML models were developed; Model 1 (M1) and M2 were developed using the NIR absorbance values (100 inputs from 1596–2396 nm) and e-nose (nine sensor readings) as inputs, respectively, to classify the samples into control, low and high concentration of faults. Model 3 (M3) and M4 were based on NIR and M5 and M6 based on the e-nose readings as inputs with 19 aroma profiles as targets for all models. A customized code tested 17 artificial neural network (ANN) algorithms automatically testing performance and neu-ron trimming. Results showed that the Bayesian regularization algorithm was the most adequate for classification rendering precisions of M1 = 95.6%, M2 = 95.3%, M3 = 98.9%, M4 = 98.3%, M5 = 96.8%, and M6 = 96.2% without statistical signs of under- or overfitting. The proposed system can be added to robotic pourers and the brewing process at low cost, which can benefit craft and larger brewing companies. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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13 pages, 15325 KiB

Open AccessArticle

Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds

by Hazel Alderson, Chang Liu, Annu Mehta, Hinal Suresh Gala, Natalia Rutendo Mazive, Yuzheng Chen, Yuwei Zhang, Shichang Wang and Luca Serventi

Fermentation 2021, 7(3), 100; https://doi.org/10.3390/fermentation7030100 - 23 Jun 2021

Cited by 14 | Viewed by 4472

Abstract

Kombucha is a yeast and bacterially fermented tea that is often described as having an acetic, fruity and sour flavour. There is a particular lack of sensory research around the use of Kombucha with additional ingredients such as those from the pepper family, [...] Read more.

Kombucha is a yeast and bacterially fermented tea that is often described as having an acetic, fruity and sour flavour. There is a particular lack of sensory research around the use of Kombucha with additional ingredients such as those from the pepper family, or with hops. The goal of this project was to obtain a sensory profile of Kombucha beverages with a range of different ingredients, particularly of a novel Kombucha made with only Kawakawa (Piper excelsum) leaves. Other samples included hops and black pepper. Instrumental data were collected for all the Kombucha samples, and a sensory focus group of eight semi-trained panellists were set up to create a sensory profile of four products. Commercially available Kombucha, along with reference training samples were used to train the panel. Kawakawa Kombucha was found to be the sourest of the four samples and was described as having the bitterest aftertaste. The instrumental results showed that the Kawakawa Kombucha had the highest titratable acidity (1.55 vs. 1.21–1.42 mL) as well as the highest alcohol percentage (0.40 vs. 0.15–0.30%). The hops sample had the highest pH (3.72 vs. 3.49–3.54), with the lowest titratable acidity (1.21), and, from a basic poll, was the most liked of the samples. Each Kombucha had its own unique set of sensory descriptors with particular emphasis on the Kawakawa product, having unique mouthfeel descriptors as a result of some of the compounds found in Kawakawa. This research has led to a few areas that could be further studied, such as the characteristics of the Piperaceae family under fermentation and the different effects or the foaminess of the Kawakawa Kombucha, which is not fully explained. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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24 pages, 731 KiB

Open AccessArticle

LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential

by Osbert Chou, Akhtar Ali, Vigasini Subbiah, Colin J. Barrow, Frank R. Dunshea and Hafiz A. R. Suleria

Fermentation 2021, 7(2), 73; https://doi.org/10.3390/fermentation7020073 - 10 May 2021

Cited by 33 | Viewed by 4775

Abstract

Ginger (Zingiber officinale R.), lemon (Citrus limon L.) and mint (Mentha sp.) are commonly consumed medicinal plants that have been of interest due to their health benefits and purported antioxidant capacities. This study was conducted on the premise that [...] Read more.

Ginger (Zingiber officinale R.), lemon (Citrus limon L.) and mint (Mentha sp.) are commonly consumed medicinal plants that have been of interest due to their health benefits and purported antioxidant capacities. This study was conducted on the premise that no previous study has been performed to elucidate the antioxidant and phenolic profile of the ginger, lemon and mint herbal tea infusion (GLMT). The aim of the study was to investigate and characterise the phenolic contents of ginger, lemon, mint and GLMT, as well as determine their antioxidant potential. Mint recorded the highest total phenolic content, TPC (14.35 ± 0.19 mg gallic acid equivalent/g) and 2,2′-azino-bis(3-e-thylbenzothiazoline-6-sulfonic acid), ABTS (24.25 ± 2.18 mg ascorbic acid equivalent/g) antioxidant activity. GLMT recorded the highest antioxidant activity in the reducing power assay, RPA (1.01 ± 0.04 mg ascorbic acid equivalent/g) and hydroxyl radical scavenging assay, ^•OH-RSA (0.77 ± 0.08 mg ascorbic acid equivalent/g). Correlation analysis showed that phenolic content positively correlated with the antioxidant activity. Venn diagram analysis revealed that mint contained a high proportion of exclusive phenolic compounds. Liquid chromatography coupled with electrospray ionisation and quadrupole time of flight tandem mass spectrometry (LC-ESI-QTOF-MS/MS) characterised a total of 73 phenolic compounds, out of which 11, 31 and 49 were found in ginger, lemon and mint respectively. These characterised phenolic compounds include phenolic acids (24), flavonoids (35), other phenolic compounds (9), lignans (4) and stilbene (1). High-performance liquid chromatography photometric diode array (HPLC-PDA) quantification showed that GLMT does contain a relatively high concentration of phenolic compounds. This study presented the phenolic profile and antioxidant potential of GLMT and its ingredients, which may increase the confidence in developing GLMT into functional food products or nutraceuticals. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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13 pages, 3412 KiB

Open AccessArticle

Determination of Foam Stability in Lager Beers Using Digital Image Analysis of Images Obtained Using RGB and 3D Cameras

by Emmanuel Karlo Nyarko, Hrvoje Glavaš, Kristina Habschied and Krešimir Mastanjević

Fermentation 2021, 7(2), 46; https://doi.org/10.3390/fermentation7020046 - 26 Mar 2021

Cited by 5 | Viewed by 3731

Abstract

Foam stability and retention is an important indicator of beer quality and freshness. A full, white head of foam with nicely distributed small bubbles of CO₂ is appealing to the consumers and the crown of the production process. However, raw materials, production [...] Read more.

Foam stability and retention is an important indicator of beer quality and freshness. A full, white head of foam with nicely distributed small bubbles of CO₂ is appealing to the consumers and the crown of the production process. However, raw materials, production process, packaging, transportation, and storage have a big impact on foam stability, which marks foam stability monitoring during all these stages, from production to consumer, as very important. Beer foam stability is expressed as a change of foam height over a certain period. This research aimed to monitor the foam stability of lager beers using image analysis methods on two different types of recordings: RGB and depth videos. Sixteen different commercially available lager beers were subjected to analysis. The automated image analysis method based only on the analysis of RGB video images proved to be inapplicable in real conditions due to problems such as reflection of light through glass, autofocus, and beer lacing/clinging, which make it impossible to accurately detect the actual height of the foam. A solution to this problem, representing a unique contribution, was found by introducing the use of a 3D camera in estimating foam stability. According to the results, automated analysis of depth images obtained from a 3D camera proved to be a suitable, objective, repeatable, reliable, and sufficiently sensitive method for measuring foam stability of lager beers. The applied model proved to be suitable for predicting changes in foam retention of lager beers. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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16 pages, 26893 KiB

Open AccessArticle

Yeast Morphology Assessment through Automated Image Analysis during Fermentation

by Mario Guadalupe-Daqui, Mandi Chen, Katherine A. Thompson-Witrick and Andrew J. MacIntosh

Fermentation 2021, 7(2), 44; https://doi.org/10.3390/fermentation7020044 - 24 Mar 2021

Cited by 9 | Viewed by 5970

Abstract

The kinetics and success of an industrial fermentation are dependent upon the health of the microorganism(s) responsible. Saccharomyces sp. are the most commonly used organisms in food and beverage production; consequently, many metrics of yeast health and stress have been previously correlated with [...] Read more.

The kinetics and success of an industrial fermentation are dependent upon the health of the microorganism(s) responsible. Saccharomyces sp. are the most commonly used organisms in food and beverage production; consequently, many metrics of yeast health and stress have been previously correlated with morphological changes to fermentations kinetics. Many researchers and industries use machine vision to count yeast and assess health through dyes and image analysis. This study assessed known physical differences through automated image analysis taken throughout ongoing high stress fermentations at various temperatures (30 °C and 35 °C). Measured parameters included sugar consumption rate, number of yeast cells in suspension, yeast cross-sectional area, and vacuole cross-sectional area. The cell morphological properties were analyzed automatically using ImageJ software and validated using manual assessment. It was found that there were significant changes in cell area and ratio of vacuole to cell area over the fermentation. These changes were temperature dependent. The changes in morphology have implications for rates of cellular reactions and efficiency within industrial fermentation processes. The use of automated image analysis to quantify these parameters is possible using currently available systems and will provide additional tools to enhance our understanding of the fermentation process. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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13 pages, 3937 KiB

Open AccessArticle

Predicting Alcohol Concentration during Beer Fermentation Using Ultrasonic Measurements and Machine Learning

by Alexander Bowler, Josep Escrig, Michael Pound and Nicholas Watson

Fermentation 2021, 7(1), 34; https://doi.org/10.3390/fermentation7010034 - 04 Mar 2021

Cited by 10 | Viewed by 4509

Abstract

Beer fermentation is typically monitored by periodic sampling and off-line analysis. In-line sensors would remove the need for time-consuming manual operation and provide real-time evaluation of the fermenting media. This work uses a low-cost ultrasonic sensor combined with machine learning to predict the [...] Read more.

Beer fermentation is typically monitored by periodic sampling and off-line analysis. In-line sensors would remove the need for time-consuming manual operation and provide real-time evaluation of the fermenting media. This work uses a low-cost ultrasonic sensor combined with machine learning to predict the alcohol concentration during beer fermentation. The highest accuracy model (R² = 0.952, mean absolute error (MAE) = 0.265, mean squared error (MSE) = 0.136) used a transmission-based ultrasonic sensing technique along with the measured temperature. However, the second most accurate model (R² = 0.948, MAE = 0.283, MSE = 0.146) used a reflection-based technique without the temperature. Both the reflection-based technique and the omission of the temperature data are novel to this research and demonstrate the potential for a non-invasive sensor to monitor beer fermentation. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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14 pages, 1856 KiB

Open AccessArticle

Low-Cost Methods to Assess Beer Quality Using Artificial Intelligence Involving Robotics, an Electronic Nose, and Machine Learning

by Claudia Gonzalez Viejo and Sigfredo Fuentes

Fermentation 2020, 6(4), 104; https://doi.org/10.3390/fermentation6040104 - 31 Oct 2020

Cited by 19 | Viewed by 5102

Abstract

Beer quality is a difficult concept to describe and assess by physicochemical and sensory analysis due to the complexity of beer appreciation and acceptability by consumers, which can be dynamic and related to changes in climate affecting raw materials, consumer preference, and rising [...] Read more.

Beer quality is a difficult concept to describe and assess by physicochemical and sensory analysis due to the complexity of beer appreciation and acceptability by consumers, which can be dynamic and related to changes in climate affecting raw materials, consumer preference, and rising quality requirements. Artificial intelligence (AI) may offer unique capabilities based on the integration of sensor technology, robotics, and data analysis using machine learning (ML) to identify specific quality traits and process modifications to produce quality beers. This research presented the integration and implementation of AI technology based on low-cost sensor networks in the form of an electronic nose (e-nose), robotics, and ML. Results of ML showed high accuracy (97%) in the identification of fermentation type (Model 1) based on e-nose data; prediction of consumer acceptability from near-infrared (Model 2; R = 0.90) and e-nose data (Model 3; R = 0.95), and physicochemical and colorimetry of beers from e-nose data. The use of the RoboBEER coupled with the e-nose and AI could be used by brewers to assess the fermentation process, quality of beers, detection of faults, traceability, and authentication purposes in an affordable, user-friendly, and accurate manner. Full article

(This article belongs to the Special Issue Implementation of Digital Technologies on Beverage Fermentation)

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