Nutritional Analysis

Nutritional analysis of beer and spirits is essential for quality control, regulatory compliance, and consumer information. It involves assessing key parameters such as calories, carbohydrates, proteins, fats, sugars, alcohol content, and essential minerals. Key Components Analysed: Alcohol by Volume (ABV): Determines ethanol concentration using gas chromatography (GC) or near-infrared (NIR) spectroscopy. Calories: Calculated based on ethanol, carbohydrate, and protein content. Carbohydrates & Sugars: Measured using high-performance liquid chromatography (HPLC) or enzymatic assays. Protein Content: Determined using the Kjeldahl or Dumas method. pH & Acidity: Affects taste, stability, and microbial control, analysed using titration. Minerals (e.g., Sodium, Potassium, Calcium): Analysed using atomic absorption spectroscopy (AAS) or inductively coupled plasma (ICP) techniques. Beer typically contains carbohydrates and proteins due to fermentation byproducts, whereas spirits have minimal nutrients apart from ethanol and trace minerals. This analysis ensures consistency, product labelling accuracy, and adherence to health regulations.