Draft of the Regulation on Evaluation of Beer Sensory Properties, on the basis of the universal flexible system of product quality evaluation [Yugoslavia]
2001
Grujic, O. | Popov-Raljic, J. | Gacesa, S. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Having considered general requirements for the contemporary beer sensory evaluation, with respect to sample preparation, arrangement of room and methods of evaluation, we have prepared a draft of Regulation on Evaluation of Beer Sensory Properties: a) in the case of public evaluation (fairs and similar) and b) in the case of internal production control in a brewery, where own products can be compared to the competitive ones in the market. The system is based on evaluation of all indexes, obtained both by sensory and chemical analyses, with marks from 1 to 5 and, after that, and overall mark is given within the same range, on the basis of the calculation with threshhold values and the so called "eight factors". It has been suggested for public evaluations to apply mostly sensory indexes (taste, odor, colour, bitter taste quality, foam) and to control legal correctness of beer in a laboratory. In case of internal beer control in a plant, the advantage was given to the combination of sensory evaluation (taste, odour, bitter taste quality) and objective analytical measurements (colour, foam height and stability, bitter taste intensity, taste stability, diacetyl content). As proposed by the author, the draft of the Regulation should be verified in breweries by circular tests and then be adopted by the competent bodies and proclaimed as the unique Regulation on Sensory Evaluation of Beer in Yugoslavia.
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