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ASSESSMENT AND CONTROL OF BEER FLAVOUR
Author(s) -
Sharpe F. Richard
Publication year - 1988
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1988.tb04586.x
Subject(s) - flavour , wine tasting , aroma , food science , hop (telecommunications) , flavor , chemistry , fermentation , mathematics , computer science , wine , computer network
The three main flavour assessment techniques — triangle tasting, flavour profile and — trueness‐to‐type tasting — as used for production control, Quality Control and Research & Development, are described. Control of flavour is illustrated with the addition of post‐fermentation hop aroma by injection of hop extracts in liquid CO 2 solution. The added flavour is measured instrumentally by Gas Chromatography (GC) and the final product organoleptically by flavour profile and trueness‐to‐type tasting. The rate of hop extract addition is controlled by both the GC and tasting data.