This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is selecting suitable candidates as members of the tasting panel.
This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is selecting suitable candidates to serve as members of the tasting panel.
The method describes the conditions under which sensory analysis is to be conducted.
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.
This method described how to perform sensory analysis of hop-aromatic beers.
beer
A joint project in 2005 was organized by industry partners Hopsteiner, HVG and Johann Barth & Sohn along with the Central Marketing Organization of the German Agricultural Industries (CMA) and became known as the CMA scheme. This objective of this tasting scheme is to determine hop-related factors influencing the sensory analysis of beer.
First of all, the intensity and quality of the hop aroma and flavor are evaluated in their entirety according to a ten-point scale with 0 as unpleasant and 10 as very good/very pleasant. Then, the intensities of individual characteristics are also ranked on a ten-point scale, with 0 as imperceptible and 10 as very intense. For beer with a pronounced hop aroma, the following descriptors have become established in recent decades: fruity, floral, citrus, green-grassy and hop-spicy. These are available for specific training in the evaluation of hop oil fractions. Distinctive aromas detected by tasters can be described in the space provided. In order to characterize the overall impact of the hops, the bitterness is also evaluated sensorially. Both the intensity and the quality/harmony are evaluated on a ten-point scale, with 0 rated as completely lacking balance and 10 as very harmonious.
The mean values of the intensity of the hop aroma and flavor as well as the intensity of the bitterness are given on the score sheet (i.e., the sum of the scores divided by the number of tasters). The mean value of each aroma characteristic is reproduced as a spider diagram. The individual values should be checked for outliers prior to the calculating the mean. Since quality assessments are subjective by nature, the mean values can only be of limited value. However, they can be beneficial in determining whether any distinctive aroma or flavor characteristics were judged by the majority to be pleasant or unpleasant. The same applies to assessing the quality of the bitterness.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is selecting suitable candidates as members of the tasting panel.
Determination of the original gravity, alcohol and extract content using an oscillating U-tube density measuring device and an alcohol sensor in beer or beer-based beverages
Aside from the density, the alcohol concentration is also directly measured with an alcohol sensor. This is carried out using catalytic combustion. In a measured stream of air, alcohol vapor rises countercurrent to the beer flowing downwards. The alcohol vapor is oxidized at the sensor and the resultant heat is measured by means of a resistive circuit. This correlates with the concentration of alcohol in the beer. According to Tabarié’s equation, the relationship between the specific gravity of beer, its alcohol content and real extract content can be calculated as follows:
\(\rho_{\text{beer}} = \rho_{\text{alcohol}} \space + \space \rho_{E_R} \space – \space \rho_{\text{water}}\)
\(\text{SG}_{\text{A20/20 beer}} = \text{SG}_{\text{A20/20 alcohol}} \space + \space \text{SG}_{\text{A20/20}}E_R \space – \space \text{SG}_{\text{A20/20 water}}\)
\(\text{SG}_{\text{A20/20 alcohol}} = 1.000\)