sensory evaluation in the brewery evaluate flavour & aroma profiles analyse solve problems...
TRANSCRIPT
Sensory Evaluation in the Brewery
Evaluate Flavour & Aroma ProfilesAnalyse
Solve Problems
Presented to the Kwantlen Polytechnic UniversityBy Jim Holden
Outline of Lecture• Why we taste?• Introduction• The Setting (Sensory Evaluation Room)• The Panelists• The Pour• Description of Types of Taste Groups• The Sensory Wheel• Paper Work• Statistics• Brewing and Packaging Effects on Taste• Why a Good Beer? Why A Great Beer?• Lab Analyses & Tasting Regimen
Why Taste?
• Consistency• Trial Changes to Product• Compare Our Own Brands• Compare the Competitors Brands• Correct Defects
Where -The Setting
• Very Clean and Odor Free (No Smokers)• Neutral Colours, Well Lighted• Partitioned Booths for Panelists• Room Temperature• A Sensory Profile Reference Available
The Beer Tasting Wheel
Who - The Panelists
• Panelists Have Strengths & Weaknesses• Trained In Various Flavours & Aromas• Have Thresholds Assessed• Able to Detect Low Levels • Tested Annually for Ability• Non-Smokers• Engaged In Their Work
The Pour (Blind Samples)
• Glass’s Should Be Extremely Clean & Odorless• Red or Opaque With Uniform Size Samples• Poured With Same Head• Samples Should Have Same Temperatures
(100C)• Panelist Should Not Be Rushed• Provide Mouth Rinse (Unsalted Soda
Crackers/Water) • Traditional 11:00 AM Taste Time.
Types of Taste Tests
1. Monadic – The Taster Comments On a Single Sample. Perhaps to Rate Acceptance Only
2. Paired Comparison – for Characteristics or Trial Comparisons, Preference.
3. Triangular – Two Samples Same, One Different. Find the Odd Sample or Preference.
4. Duo-Trio – Panelist Knows the Two Different Samples But Must Match the Third Unknown to One of the First Pair.
Taste Panel Types
• Monadic
• Paired Comparison
• Triangular
• Duo-Trio
Results – Keeping Track
First column for Taste. Second for Aroma.
First Rows for Hop Characteristics
Bottom Rows for Body, Balance, and Acceptance. Important for Statistics.
3.5 4.0 4.0 4.0
e.g. X =3.75
Rate 1 to 5
Statistics
• The Distribution Chart• Probability• Standard Deviation• Null Hypothesis Testing• Range, Means etc• Multivariant Analyses (ANOVA, Chi Square)• Significance
The Adventure
MaltAdjunct Hops
Water Filter Aides Cereal
Cooker
Lauter TunKettle
Hot Wort Tank
HE Ferm. BBT
Mill
ChlorophenolPhenolicAcidic
Bacterial MouldyGushingEsterySweet
EarthyMetallicGushing
Grassy, Husk
AcidicPaperyOxidizedCO2
Diacetyl/VDKSulphiticAutolysedYeastyEstery
CookedResinousDMSHopBody
GrassyHuskL. Diastaticus
Obesum. P.PediococciParsnipBodyEnzyme PoisonsMouthFeel
O2
Air
Filter BSI
BodyCaramelization
Mash Tun
Tert. Amyl Alcohol
Grainy
BitterBiteRubbery
Fermentation Excellence
Mashing FlavoursBitterness, Astringency
Yeasty, Sulphite, Autolysed, Diacetyl
Dairy, Acetylaldehyde
Sweet, Worty, Body
pH
A.E.Cells x 106
Diacetyl
SO2pHoPVDKCells
SO2 – 85 ppm
The Finished Product SaboteurThe Packaging Line and Consumer
Bottle Washer/
Can Rinser Beer Filler
Pasteurizer/
Membrane Filter
Consumer/Tavern
Caustic CarryoverForeign MatterGlass InclusionEnamel Inclusion
Dissolved OxygenPapery, AcidicCO2
BurntHeatCaramelized
Warm, SkunkyDirty LinesOld Product
Acetic AcidSkunkyPapery, CardboardOxidized Bite.
FlatShort FillsErratic FobbingTransfer from BBT
Good Beer Vs the Great One
• A Great Recipe• Quality Raw Materials• Customer Acceptance/Readily Distinctive and Unique • Quality Assurance (Rigorous Analytical and Sensory
Testing). Tight Specifications.• Excellent Sales & Marketing (Label, Bottle, Carton
and sales)• Enduring• Miller High Life, Budweiser, Granville Island Pale Ale.