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    10.2 Quality Parameters

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    Biniyam haile
    This document discusses key quality parameters that determine beer quality and outlines factors that influence these parameters during production. It provides a table listing common quality parameters like gravity, alcohol content, color, pH, bitterness, and sterility. It also indicates some parameters' significance, such as alcohol content determining duty rate and flavor being the most critical measurement.

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    10.2 Quality Parameters

    Uploaded by

    Biniyam haile
    291 views3 pages
    This document discusses key quality parameters that determine beer quality and outlines factors that influence these parameters during production. It provides a table listing common quality parameters like gravity, alcohol content, color, pH, bitterness, and sterility. It also indicates some parameters' significance, such as alcohol content determining duty rate and flavor being the most critical measurement.

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    This document discusses key quality parameters that determine beer quality and outlines factors that influence these parameters during production. It provides a table listing common quality parameters like gravity, alcohol content, color, pH, bitterness, and sterility. It also indicates some parameters' significance, such as alcohol content determining duty rate and flavor being the most critical measurement.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    291 views3 pages

    10.2 Quality Parameters

    Uploaded by

    Biniyam haile
    This document discusses key quality parameters that determine beer quality and outlines factors that influence these parameters during production. It provides a table listing common quality parameters like gravity, alcohol content, color, pH, bitterness, and sterility. It also indicates some parameters' significance, such as alcohol content determining duty rate and flavor being the most critical measurement.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    10.

    Beer quality and process control


    10.2. Quality Parameters - Factors affecting them during the
    production of Wort and Beer
    The following table shows the most common and important parameters and the factors
    which influence and determine them.

    Parameter Determining factors


    Gravity, alcohol content &
    fermentability
    Wort specific gravity Extract efficiency + materials used
    Wort attenuation limit Enzyme activity affected by mashing pH, time and
    temperature.
    Fermentability of the materials used.
    Wort fermentability Enzyme activity affected by mashing pH, time and
    temperature.
    Fermentability of the materials used.
    Green beer Alcohol content Fermentation efficiency.
    (ABV or ABW) Original gravity.

    Green beer Final specific Fermentation efficiency.


    gravity Original gravity.
    Matured beer Alcohol content Conditioning process.
    Original gravity.
    Pre filter specific gravity Conditioning process.
    Original gravity.
    Alcohol content (ABV or ABW) High gravity beer dilution performance.
    Dilution by flushing/deoxygenation techniques.
    Original gravity.
    Final specific gravity High gravity beer dilution performance.
    Dilution by flushing/deoxygenation techniques.
    Original gravity.

    Colour
    Wort Air (oxygen) uptake
    Raw materials used
    pH
    Green beer Wort colour.
    Final Beer Final process colour.

    pH
    Mash Original brewing liquor (containing salts perhaps,
    Other pH factors in the liquor)
    Liquor treatment.
    Wort Raw materials, particularly adjuncts
    Green beer. Wort pH.
    Fermentation efficiency.
    Final Beer Final pH after process.

    Microbiological sterility
    Page 1 of 3
    Wort Brewhouse and fermenting room sterility (particularly
    mains and chillers)
    Yeast Vessel & main sterility. Infection from a previous
    pitching of the yeast.
    Final Beer sterility General equipment sterility
    Yeast quality

    Bitterness
    Wort Hop addition/boil time/pH
    Beer Hop additions.
    Hop utilisation.
    Pre filter Final process bitterness.
    Final Beer Final process bitterness.
    Filtration loss.

    Flavour
    Beer Brewhouse / fermentation/maturation techniques.
    Raw materials.
    Contamination (microbial/oxygen). Wort sterility.
    Yeast purity.
    Diacetyl Time & temperature regime during maturation.
    Final Beer flavour. All operations plus raw materials and any
    contamination (microbial, oxygen etc)

    Yeast
    Viability Age, high gravity, over acid washed.
    Vitality Derived from the previous fermentation
    Count Yeast strain/flocculation characteristics
    Yeast cropping operation
    Yeast count in prefiltration beer. Yeast count post fermentation.
    Time of maturation/ in tank processing (e.g. finings)
    Yeast cropping technique.

    Gases
    Dissolved oxygen (final beer) Transfer procedures.
    Air levels in equipment before transfer.
    Filtration/ bright beer techniques (particularly air pick
    up)
    Dissolved carbon dioxide (final Fermentation degree.
    beer) Back pressures on transfers.
    Carbonation

    Physical
    Beer clarity. (Haze, potential Time of maturation.
    haze) Temperature of maturation.
    Filtration performance.
    Stabilisation.
    Beer head stability, Production operations.
    Raw materials.
    Beer handling (low foaming/ wort boil control/ high
    gravity).
    Contamination.
    Page 2 of 3
    Beer additions.

    The next table indicates a selection of the above parameters and their significance.

    Parameter Significance
    Alcohol Either ABV (% by volume) point-of-sale description
    governs duty rate
    AVW (% by weight- less used in EU) helps to plan sensible drinking
    Original gravity (OG) gravity prior to fermentation
    guide to flavour/strength of beer
    pH value falls from mashed wort (5.4
    to finished beer (4.0)
    Affects:
    enzyme performance
    hop utilisation
    microbial growth in beer
    can indicate contamination
    Colour (deg EBC) consumer perception (strength)

    Bitterness (EBU) flavour


    DMS (ppb) flavour, beer style, malt type
    boiling issue
    Volatiles (ppm) yeast strain, yeast health, infection
    (Diacetyl, esters, aldehyde)
    Dissolved oxygen -DO2 (ppm) yeast growth factor
    oxidation flavours, stability issues
    CO2 (V/V) dispense presentation: sparkle
    flat or fobbing product
    Nitrogen-DN2 (ppm) contributes to nucleation in glass
    influences head tightness
    affects clearing time in glass
    Flavour most critical measurement we make
    (trueness-to-type) consumers always seek consistency
    Beer clarity-haze (deg EBC) consumers ‘drink with their eyes’
    reflects level of quality,
    signs of contamination or infection
    Sterility (number of colonies) measure of process area hygiene
    level of contamination
    potential product spoilage
    Head stability (seconds) visual expectation of tight foamy head, cling
    to glass

    Page 3 of 3

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