Page 9 - UVSpecPaperBDASWhitePaperandBMGLabTechNote

(11) M.J. Martelo-Vidal and M. Vazquez. Evaluation Gary Spedding. Ph.D. is managing owner at Brewing
of Ultraviolet, Visible, and Near Infrared and Distilling Analytical Services, LLC (BDAS,
Spectroscopy for the Analysis of Wine Compounds. LLC) in Lexington KY specializing in a field where
Czech J. Food Sci. 32 (1), 37-47 (2014). various modes of spectroscopy find application in
the evaluation of alcoholic beverages and beverage
(12) J. Weeranantanaphan and G. Downey. Identity raw materials. BDAS, LLC tests beer, wine, distilled
Confirmation of a Branded, Fermented Cereal spirits and beverage raw materials including, hops,
Product by UV Spectroscopy: A Feasibility Study malt and water. Performing routine and specialized
Involving a Trappist Beer. J. Inst. Brew. 116 (1), 56– chemical, physical, microbiological and sensory
61 (2010). testing and providing certificates for export. BDAS,
LLC is a laboratory certified by the US agency - the
(13) A. J. deLange. The Standard Reference Method TTB.
of Beer Color Specification as the Basis for a New
Method of Beer Color Reporting. J. Am. Soc. Brew. Please direct any correspondence to:
Chem. 66 (3), 143-150 (2008). gspedding@alcbevtesting.com.

(14)http://chemwiki.ucdavis.edu/Organic_
Chemistr y/Organic_Chemistr y_With_a_
Bi o l o g i c a l_E mp has is/C hapte r_04%3A_
S t r u c t ur e_D e t e rmina t i o n_I/
Section_4.3%3A_Ultraviolet_and_visible_
spectroscopy (last accessed March 8, 2015).

(15)http://www.rsc.org/learn-chemistry/resource/
res00000941/spectroscopy-in-a-suitcase-uv-vis-
teacher-resources?cmpid=CMP00000328 (last
accessed March 8, 2015).

(16)http://www.a-a-inc.com/documents/AA_
AN012_Measuring-Proof-and-Color-in-Whiskey.
pdf (last accessed March 8, 2015).

(17) G. Spedding and C. Peters. Authentication
and Quality Testing of Distilled Spirits Using
the SPECTROstar Nano – Application Note
277. Rev 01/2015. http://www.bmglabtech.com/
media/35216/1308715.pdf (last accessed March 8,
2015).

(18) G. Spedding. The World’s Most Popular Assay?
A Review of the Ninhydrin-Based Free Amino
Nitrogen Reaction (FAN Assay) Emphasizing the
Development of Newer Methods and Conditions
for Testing Alcoholic Beverages. J. Am. Soc. Brew.
Chem. 71 (2), 83-89 (2013).

(19) M. R. Schmitt and Budde, M. Wort Free Amino
Nitrogen Analysis Adapted to a Microplate Format.
J. Am. Soc. Brew. Chem. 70 (2), 95-102 (2012).

7