Raw materials and semi-finished products with an impeccable sensory profile are the foundation upon which high quality beverages are based. Even during production, sensory defects can arise, for example, as a result of the wrong recipe, an improper boiling program, extended operation sequences, excessive mechanical stress (shearing forces), process disruptions due to equipment failure, etc.
This method describes the sensory analysis of wort.
breweries, wort concentrate producers
After the initial testing of the raw materials ((refer to the list of relevant analyses under Links), the next significant critical control point is the quality of the wort. In monitoring the status of the sensory characteristics of wort it is essential that it is true to style (classification as wort for further processing to conform to defined beer style) and that it is free of any atypical sensory characteristics.
The source of these atypical characteristics can be grouped into the following:
environmental contaminants (e.g., metal ions, fecal indicator microorganisms, solvents, ...)
microorganisms (contamination)
differences due to chemical changes (oxidation, enzymatic reactions, thermal stress, incomplete reactions due to disruptions during processing, …)