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 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, …)