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, …)
The method describes the sensory analysis of naturally fermented lactic acid.
brewery, wort concentrate producers
Due to its sustained influence throughout the entire production process, evaluation of the sensory characteristics of lactic acid from natural fermentation plays a decisive role in the final product. Large fluctuations in the quality of lactic acid cause significant differences in the resultant products.
The following influences should be tested within the scope of sensory analysis:
variations due to cross contamination
microorganisms (contamination)
variations due to microbiological or chemical changes (mutation, large percentage of dead microorganisms, …)
This method describes the sensory evaluation of green beer.
breweries
In monitoring the status of the sensory characteristics of an intermediate product prior to testing the final product, it is essential that it is true to style (classification as a 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., cleaning and disinfection residues, metal ions, ...)
microorganisms (contamination)
differences due to biological and chemical changes (fermentation problems, oxidation, enzymatic reactions, thermal stress, incomplete reactions due to disruptions during processing, …)
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual inspection and sensory assessment.
Determination of the osmolality of beverages
Suitable for carbonated and non-carbonated beverages
Osmolality is defined as the number of particles of osmotically active substances per kilogram of a solvent (usually water). The size or type of particles is irrelevant for the osmotic pressure, only the number of particles (cations, anions, sugars, organic acids, amino acids, proteins, ethanol, etc.) is of importance. The presence of substances dissolved in an aqueous solution lowers the freezing point, as compared with pure water. The freezing point is lowered in proportion to the amount of dissolved particles or molecules. For this reason, measuring the freezing point of a solution provides a means for calculating the concentration of dissolved particles. The more dissolved particles there are in a solution, the greater the drop in freezing point.
Sensory evaluation is a multi-stage process, with the scaled pass/fail assessment always constituting the first and decisive step.
The individual stages are functionally separate from one another, but logically build upon one another. The approval decision is made on the basis of the scaled assessment, whilst qualitative and quantitative elements serve to inform the diagnosis and the derivation of corrective actions.