RU2001101035A - METHOD FOR ASSESSING BEER QUALITY - Google Patents
METHOD FOR ASSESSING BEER QUALITYInfo
- Publication number
- RU2001101035A RU2001101035A RU2001101035/13A RU2001101035A RU2001101035A RU 2001101035 A RU2001101035 A RU 2001101035A RU 2001101035/13 A RU2001101035/13 A RU 2001101035/13A RU 2001101035 A RU2001101035 A RU 2001101035A RU 2001101035 A RU2001101035 A RU 2001101035A
- Authority
- RU
- Russia
- Prior art keywords
- beer
- mass fraction
- ratio
- concentration
- ethanol
- Prior art date
Links
- 235000013405 beer Nutrition 0.000 title claims 15
- 238000000034 method Methods 0.000 title claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims 3
- 239000000084 colloidal system Substances 0.000 claims 3
- 235000019640 taste Nutrition 0.000 claims 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims 2
- 239000006227 byproduct Substances 0.000 claims 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 2
- 239000001569 carbon dioxide Substances 0.000 claims 2
- 238000000855 fermentation Methods 0.000 claims 2
- 230000004151 fermentation Effects 0.000 claims 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 claims 2
- 239000000047 product Substances 0.000 claims 2
- 239000007787 solid Substances 0.000 claims 2
- 235000019658 bitter taste Nutrition 0.000 claims 1
- 238000011156 evaluation Methods 0.000 claims 1
- 239000006260 foam Substances 0.000 claims 1
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims 1
Claims (1)
Б= 5,7•СВ+0,4•К -1,2•А+0,3•Э+0,4•С,
где Б - балловая оценка вкуса анализируемого образца пива;
СВ - отношение массовой доли СВ в пиве к массовой доле этанола;
К - отношение массовой доли коллоидов в пиве к массовой доле этанола;
А - отношение концентрации ацетальдегида в пиве к его минимально возможной концентрации в нем;
Э - отношение концентрации этилацетата в пиве к его минимально возможной концентрации в нем;
С - отношение суммарной концентрации пропанола, изобутанола и изоамилола в пиве к их минимально возможной суммарной концентрации в нем;
или при получении значения отношения массовой доли СВ в пиве к массовой доле этанола в интервале от 0,9 до 1,3 по формуле:
Б= 3,1•СВ+0,3•К+0,4•А+0,3•Э+0,2•С.A method of assessing the quality of beer, providing for organoleptic analysis and evaluation of such indicators as transparency, color, aroma, taste, hop bitterness, as well as foam and carbon dioxide saturation, summing up the number of points scored by beer for each indicator and setting the overall rating for the analyzed sample, characterized in that, in a beer sample previously freed from carbon dioxide, the mass fraction of solids, mass fraction of colloids, alcohol content, as well as the concentration of the main by-products and toric fermentation products, then calculate the ratio of the mass fraction of solids in beer to the mass fraction of ethanol, the mass fraction of colloids to the mass fraction of ethanol, the concentration of the main by-products and secondary fermentation products to their lowest possible concentration in beer, and when obtaining the ratio of the mass fraction of CB in beer to the mass fraction of ethanol in the range from 0.5 to 0.9 determine the score for the taste of the analyzed beer sample by the formula:
B = 5.7 • CB + 0.4 • K -1.2 • A + 0.3 • E + 0.4 • C,
where B is the score for the taste of the analyzed beer sample;
CB - the ratio of the mass fraction of CB in beer to the mass fraction of ethanol;
K is the ratio of the mass fraction of colloids in beer to the mass fraction of ethanol;
A is the ratio of the concentration of acetaldehyde in beer to its lowest possible concentration in it;
E is the ratio of the concentration of ethyl acetate in beer to its lowest possible concentration in it;
C is the ratio of the total concentration of propanol, isobutanol and isoamylol in beer to their lowest possible total concentration in it;
or upon obtaining the ratio of the mass fraction of CB in beer to the mass fraction of ethanol in the range from 0.9 to 1.3 by the formula:
B = 3.1 • CB + 0.3 • K + 0.4 • A + 0.3 • E + 0.2 • C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2001101035A RU2194981C2 (en) | 2001-01-11 | 2001-01-11 | Beer quality estimation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2001101035A RU2194981C2 (en) | 2001-01-11 | 2001-01-11 | Beer quality estimation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2194981C2 RU2194981C2 (en) | 2002-12-20 |
| RU2001101035A true RU2001101035A (en) | 2002-12-27 |
Family
ID=20244775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2001101035A RU2194981C2 (en) | 2001-01-11 | 2001-01-11 | Beer quality estimation method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2194981C2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2346273C1 (en) * | 2007-10-08 | 2009-02-10 | Государственное образовательное учреждение высшего профессионального образования "Воронежская государственная технологическая академия" | Method for assessment of drinks quality |
| CN102662036B (en) * | 2011-12-31 | 2015-06-10 | 青岛啤酒股份有限公司 | Solution model simulating beer constituents and preparation method of the same and method for evaluating beer stability |
| RU2521210C2 (en) * | 2012-08-31 | 2014-06-27 | Федеральное государственное бюджетное учреждение науки Институт биохимии им. А.Н. Баха РАН | Winemaking products analysis method |
| CN115078665A (en) * | 2022-07-04 | 2022-09-20 | 厦门大学 | A method for evaluating the quality of craft beer |
| CN118408933B (en) * | 2024-07-04 | 2024-09-10 | 临沂大学 | Vision-based blackened jujube wine fermentation maturity detection method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR965371A (en) * | 1950-09-11 |
-
2001
- 2001-01-11 RU RU2001101035A patent/RU2194981C2/en active
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