The consistency of brewing process and beer quality.

• Published in: Kvasný průmysl
• Main Author: J. ŠAVEL
• Format: Article
• Language: Czech
• Published: Research Institute of Brewing and Malting, Plc. 2000-03-01
• Subjects: consistency; brewing process; parameters
• Online Access: https://kvasnyprumysl.cz/en/artkey/kpr-200003-0001_Standardnost_pivovarske_vyroby_a_kvality_piva.php

The quality of raw materials, technology and the selected check system including the selection of analytical and measurement methods influence the result of production process in the brewery in a very significant share. But the production process is not strictly deterministic. Not only the off-grade raw materials, but also general properties of production process restrain the above mentioned validity. Among those properties belong ignorance of all effects influencing the process, incompetence to measure those effects in real time and even nonlinear nature of some processes. The improvement is possible to achieve by using so called complex qualitative characters including the effect of both of raw materials and process and enabling the check of quality from raw materials up to a final product. These qualitative characters are possible to correlate with spectra in infrared region. Already classical analytics provided a good knowledge about complex characters, but modern interpretation enables their measurement in real time. Examples of complex characters are fermentability unhopped and hopped wort, filterability of beer and resistance against beer agening.The quality of raw materials, technology and the selected check system including the selection of analytical and measurement methods influence the result of production process in the brewery in a very significant share. But the production process is not strictly deterministic. Not only the off-grade raw materials, but also general properties of production process restrain the above mentioned validity. Among those properties belong ignorance of all effects influencing the process, incompetence to measure those effects in real time and even nonlinear nature of some processes. The improvement is possible to achieve by using so called complex qualitative characters including the effect of both of raw materials and process and enabling the check of quality from raw materials up to a final product. These qualitative characters are possible to correlate with spectra in infrared region. Already classical analytics provided a good knowledge about complex characters, but modern interpretation enables their measurement in real time. Examples of complex characters are fermentability unhopped and hopped wort, filterability of beer and resistance against beer agening.