Together with the representatives of Pivovarna Laško we selected brews. With the chemical analysis in these brews we followed all quality parameters from raw materials, intermediates and in final product beer (fresh and aged for 3 and 6 months). In this research we wanted to find out the proximate values of particular parameters that describe beers with the typical organoleptic characteristics. On this way we established the conditions in which the routine work is possible to analyze those parameters on individual stages and predict possible problems in production or later in beer storage.
F.10 Improvements to an existing technological process or technology
COBISS.SI-ID: 671863In the research work we collected two groups of beer samples. One with characteristic flavor and the other where samples with some mistakes in flavor were. With the implementation of new analytical methodology with the use of GC and SPME-GC/MS and in the combination with chemometric methods we tried to find out the connection between the organoleptic assessment and measurable parameters by analytical chemistry. The final results on the evaluation of unknown samples by organoleptic and analytical chemistry assessment were 100 % correct.
F.10 Improvements to an existing technological process or technology
COBISS.SI-ID: 672375