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Method for evaluating flavor and quality of pure draft beer

A technology of beer flavor and evaluation method, which is applied to measurement devices, instruments, scientific instruments, etc., can solve the problems of poor sensory flavor of wine and low alcohol-to-ester ratio, etc., and achieve the effects of avoiding evaluation differences, reasonable flavor and strong practicability.

Active Publication Date: 2017-05-31
山东泰山啤酒股份有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

If you continue to use the alcohol-ester ratio to evaluate the raw beer, it will often lead to the phenomenon that the alcohol-ester ratio is not high, and the sensory flavor of the wine is not good.

Method used

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  • Method for evaluating flavor and quality of pure draft beer
  • Method for evaluating flavor and quality of pure draft beer
  • Method for evaluating flavor and quality of pure draft beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1 Determination of isoamyl alcohol content per unit original wort concentration as raw beer flavor evaluation parameter and relationship table between isoamyl alcohol content per unit original wort concentration and raw beer sensory flavor grade

[0028] The inventor detected and analyzed the physical and chemical indicators and flavor indicators of 59 batches of puree beer, and hired 7 professional evaluators to perform sensory evaluation on the original beer according to GB 4927 and GB / T 4928. The indicators with strong correlation (including alcohol content, original wort concentration, n-propanol, isobutanol, isoamyl alcohol, total alcohol, total ester, alcohol-ester ratio, sensory flavor evaluation and other indicators) are listed in Table 2. Since the content of a single ester component is low, the impact on the sensory flavor is weak, so Table 2 only lists the total ester content.

[0029] Table 2 Physicochemical, flavor index and sensory flavor of raw be...

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Abstract

The invention relates to a method for evaluating flavor and quality of pure draft beer. The method comprises comparing isoamyl alcohol content at a unit original wort concentration as an evaluation index of the flavor of the pure draft beer with the index in a standard pure draft beer flavor level table 1, and determining the level of appearance and flavor of the pure draft beer. The method can scientifically and reasonably evaluate flavor and quality of pure draft beer through flavor substance content, further improves pure draft beer quality and guarantees product quality stability. The method utilizes the original detection instrument, equipment and method of a brewery manufacturer, is free of novel detection staffs and training, realizes simple and direct determination of the result, is convenient, fast, accurate and scientific and has strong promotion practicality in the brewery manufacturer.

Description

[0001] (1) Technical field [0002] The invention relates to a method for evaluating the flavor quality of raw beer, belonging to the technical field of fermented food detection. [0003] (2) Background technology [0004] Raw beer is made of barley malt, water and wheat malt accounting for more than 40% of the total malt as the main raw materials, and is brewed by wheat beer yeast. It is a cloudy wheat beer with a special aroma produced by brewing wheat malt. The puree beer is light yellow in color, cloudy in body, creamy in foam, white, fluffy, fine and persistent, with typical ester aroma (banana aroma) and phenolic aroma (clove aroma) and other yeast fermentation characteristics, supplemented by a touch of bread and The aroma of wheat, harmonious entrance, slightly sweet taste, light bitter taste, moderate body; wheat can give raw beer a fluffy, delicate and full taste, while high CO 2 The content keeps the fine bubbles lasting for a long time. [0005] At present, domest...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02
Inventor 杜金华张兆安鞠云东郭萌萌张开利
Owner 山东泰山啤酒股份有限公司
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