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.
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, …)