Journal article

A Digital Approach to Model Quality and Sensory Traits of Beers Fermented under Sonication Based on Chemical Fingerprinting

CG Viejo, S Fuentes

Fermentation | MDPI AG | Published : 2020


The development of digital tools based on artificial intelligence can produce affordable and accurate methodologies to assess quality traits and sensory analysis of beers. These new and emerging technologies can also assess new products in a near real-time fashion through virtual simulations before the brewing process. This research was based on the development of specific digital tools (four models) to assess quality traits and sensory profiles of beers produced using sonication and traditional brewing techniques. Results showed that models developed using supervised machine learning (ML) regression algorithms based on near-infrared spectroscopy (NIR) were highly accurate in the estimation ..

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