The method describes the conditions under which sensory analysis is to be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the fundamental prerequisites for a properly structured sensory evaluation of beverages is training members of the tasting panel.
This method describes the conditions under which sensory analysis is to be performed.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is training the members of the tasting panel.
As is the case with drinking water, water employed for the production of beer and soft drinks must be neutral in odor and taste.
beer, beer-based beverages, non-alcoholic beverages, mineral water
A qualitative test is performed after shaking the water in a sealed, odor-neutral bottle. Water possessing an odor is measured quantitatively on the basis of a sensory threshold. Water possessing an odor is diluted with odorless water until the odor is barely perceptible (by at least three people). The ratio of the total volume (water with odor + odorless water) to the volume of the mixture containing the water sample is designated as the odor threshold. The taste test should always be performed after evaluating the odor, since the perception of odor can be influenced by flavor.
Whole leaf hops which are intended for use in the brewing and food production industries
Whole leaf hops are typically evaluated before being processed further by hop product manufacturers or prior to use in a brewery. It is recommended that an evaluation sheet be used for manual evaluation of hops such as the "Evaluation Form" from the Gesellschaft für Hopfenforschung e.V.
beer
As with the DLG score sheet, the individual criteria are assessed on a five-point scale. The criteria judged in the evaluation represent a combination of factors pertaining to the assessment of quality (purity of aroma, purity of flavor, quality of bitterness, overall quality) and intensity (bitterness, hop aroma, fullness, liveliness). It is important to note that with reference to fullness, an optimum score is 3 or 4.
This method describes how to perform sensory analysis of hop-accentuated beers.
beer
Kaltner (2000) developed a score sheet for assessing beers with a strong hop flavor, which on one hand is based on the DLG quality assessment of beer (refer to S.590.53.700 Einzelprobenprüfung zur Qualitätskontrolle von Bier - DLG-Prüfschema für Bier). The criteria aroma, flavor, fullness, liveliness and bitterness are evaluated using a five-point scale in half-point steps, where 5 denotes a pure attribute and 1 indicates major faults. On the other hand, the quality and distinction of the hop aroma and bitterness are assessed. The aroma and flavor of the hop impression are also distinguished. The evaluation is also based on a five-point scale with an intensity of 5 corresponding to the attribute “perfume-like” and 1 to “not perceptible”. Under “quality of the hop aroma” a score of 5 is considered “pleasant” and 1 “unpleasant”. Additionally, the score sheet provides space for describing the sensory impression of the appeal of a particular hop note. The intensity of the bitterness is also evaluated on a five-point scale, and in this case, 5 denotes a very strong impression, and 1 a very weak one.
The appeal of the bitterness has been plotted on a graph and is expressed using the following terms:
rapidly diminishing (low intensity)
fine, harmonious (moderate intensity and pleasantly lingering)
hard (high intensity and fleeting)
lingering (high intensity and persistently lingering)