IBIS
Infrared spectroscopy Beer analyses artificial Intelligence System
The IBIS software is used for automatic analysis/evaluation of infrared spectra obtained according to the methodology "Determination of sensory stability of beer by infrared spectroscopy".
The assessment of the susceptibility to ageing can be applied in particular to lager beers, non-alcoholic beers as well as wheat beers, but all styles of beers are possible outside the methodology.
You don't need 55 hours and seven lab instruments!
What are the benefits?
- Analytical quality control of wort, fermenting and final beer
- Susceptibility of beer to aging– unique method
- All in one analysis – approx. 3 minutes per sample
- No extensive sample pretreatment – slight degassing only
- Simple, rapid analysis – at-line – suitable for an action during production
- Resource savings: chemical, material, time, and energy
1. PRODUCT - Software
The software consists of a client and an administrator application:
- allows uploading input data (infrared spectra of analyzed samples in the form of .csv files)
- analyzing these data using a neural network model
- viewing spectra and results
- exporting results in an .xlsx file.
The client application offers two language versions (Czech and English - the user can choose the language). The application also offers the user to change the password, change the input and output data folders, select or disable automatic export of results, or manually export results, manually or automatically upload input data, delete or add spectra, insert notes, and automatically or manually enter the label of the analyzed sample.
To successfully work with the client application, an internet connection is required (the application must communicate with the remote server where the actual IR spectra analysis is performed).
2. SERVICE - Analysis
Analyses performed in the RIBM laboratory
- aging susceptibility
- analytical parameters
190 CZK without VAT | +/- 9 USD without VAT
| Parameter | 95 % precision | Beer | Bitter wort | Fermenting beer | Range |
| Susceptibility to aging | 0,70 | ✓ | 0-4 | ||
| Aging - qualitative desciprtion | - | ✓ | 0-1 | ||
| Alcohol [% v/v] + [% w/w] | 0,10 | ✓ | ✓ | ||
| Real extract [%] | 0,20 | ✓ | ✓ | ✓ | 0-19 |
| Apparent extract [%] | 0,30 | ✓ | ✓ | 0-15 | |
| Original extract [%] | 0,15 | ✓ | ✓ | ✓ | 3-30 |
| Real degree of fermentation [%] | 1,40 | ✓ | ✓ | 0-90 | |
| Apparent degree of fermentation [%] | 1,40 | ✓ | ✓ | 0-105 | |
| pH | 0,13 | ✓ | ✓ | ✓ | 3,00-6,00 |
| Limit extract | 0,20 | ✓ | ✓ | 0-5,2 | |
| Limit degree of fermentation [%] | 1,72 | ✓ | ✓ | 66-105 | |
| IBU [EBC] | 3,40 | ✓ | ✓ | ✓ | 5-80 |
| Total polyphenols [mg/l] | 20 | ✓ | ✓ | ✓ | 35-390 |
| Tannoids [mg/l] | 4 | ✓ | ✓ | 1,4-97 | |
| Free amino nitrogen [mg/l] | 20 | ✓ | ✓ | ✓ | 9-330 |
| Foam stability [s/30 mm] | 30 | ✓ | 70-360 |