Through the Bottle and Beyond: The Future of Beverage Testing at Delaware Analytical

Beer, tea, juice—these are more than beverages. They are cultural touchstones, comfort rituals, and tiny alchemical experiments in a glass or cup. A lager carries centuries of brewing tradition. A pot of chamomile tea whispers bedtime stories. A cold-pressed juice promises health with every vibrant sip. Each drink is more than refreshment—its identity, history, and chemistry all at once.

And where there is chemistry, there is also curiosity. How do we know if that beer really came from the brewery it claims? Is the herbal infusion as pure as the label suggests? Are there hidden contaminants or solvents in the drink that markets itself as “natural”?

A recent study from researchers in Australia and Mexico took this question literally. They used near-infrared spectroscopy and machine learning to authenticate beers without ever opening the bottle. By shining light through the glass and training algorithms on flavor profiles, the team could classify fermentation type, predict sensory notes like “fruity” or “bitter,” and even identify volatile aroma compounds with impressive accuracy. The applications for quality control and product identity extend beyond beer, to any standardized beverage product.

In other words: science has learned to “taste” beverages with lasers.

Imagine a world where laboratories don’t just measure “safety limits,” but can also map the subtleties of what makes a drink delicious, unique, or true to its label. That’s where beverage testing is heading—where chemistry meets storytelling, and quality control meets the poetry of taste.

Takeaways from the Research

The study on beer authentication through near-infrared spectroscopy (NIR) and machine learning shows just how far beverage science has come. A few standout findings:

• High Accuracy Without Opening Bottles – Using NIR through the glass and advanced modeling, researchers achieved 99% accuracy in predicting beer fermentation type and strong correlations for predicting sensory traits (R = 0.92) and volatile aromatic compounds (R = 0.94) .

• Sensory Prediction – The models could estimate 16 sensory descriptors, ranging from bitterness and carbonation to fruity, floral, and nutty aromas—essentially predicting how a beer might “taste” without sipping a drop .

• Aromatics and Chemistry – Key compounds like esters and alcohols (isoamyl acetate, octanoic acid ethyl ester) were identified as drivers of fruity and floral notes, while smoky phenols such as 4-ethylguaiacol were linked to spontaneously fermented styles .

• Deployment Beyond the Lab – When tested on new beer brands, the method still performed impressively, with 95% accuracy in classifying fermentation type and reliable predictions of sensory and aroma data .

The implications are significant: this non-invasive approach could reshape beverage quality control, allowing producers, retailers, and regulators to validate products quickly, accurately, and without waste.

As the authors put it:

“Non-invasive NIR spectroscopy through the bottle, coupled with machine learning, offers rapid and accurate assessments of fermentation, sensory traits, and volatile compounds—helping prevent fraud, ensure authenticity, and safeguard product quality at the bottle-by-bottle scale.”

Why This Matters Beyond Beer

Counterfeiting, adulteration, and quality drift are rising issues across beverages—from imported wines and craft beers to herbal tonics and wellness elixirs. Traditional chemical testing requires cracking open bottles, laborious preparation, and costly equipment. Non-invasive methods, by contrast, offer a future where authenticity checks and quality control can happen quickly, precisely, and without waste.

Delaware Analytical’s Next Pour

At Delaware Analytical, we’re excited by these advances because they align with our own journey. We’re working toward new methodologies and licensing approvals to test a wide range of beverages—including:

• Alcoholic beverages (beer, wine, spirits, cocktails)

• Non-alcoholic beverages (juices, sodas, kombucha)

• Herbal potions and functional drinks (teas, tinctures, botanical infusions)

Our testing won’t stop at ethanol levels. We’re preparing methods for flavorant and terpene profiling, contaminant detection, solvent screening, and quality assurance that helps producers safeguard their craft and consumers enjoy peace of mind.

Looking Ahead

By 2026, Delaware Analytical aims to offer state-of-the-art beverage testing alongside our services.

Until then, raise a glass to the science that sees through glass. The future of beverage authentication isn’t just coming—it’s already pouring.