Kvasny Prum. 2011; 57(11-12): 406-412 | DOI: 10.18832/kp2011043

Drinkability of beers and the methods applied for its assesment.Peer-reviewed article

Pavel ČEJKA, Josef DVOŘÁK, Vladimír KELLNER, Jiří ČULÍK, Jana OLŠOVSKÁ
1 Výzkumný ústav pivovarský a sladařský, a. s., Lípová 15, 120 44 Praha 2
2 Ústav kvasné chemie a bioinženýrství, Vysoká škola chemicko-technologická v Praze, Technická 5, 166 28 Praha 6

The aim of this study is to outline a definition for beer drinkability, the influencing factors and the methods applied for its assessment. Drinkability of beer is generally understood as a beer attribute which encourages the consumers to drink more. It implies the total harmony of flavour, aroma and appearance of a drink. The consumer must be looking forward to drinking the next glass. For the evaluation of drinkability different approaches other than for sensory assessment must be applied. The issue is mainly physiological; hence an unconscious reaction of the consumer and not a conscious reaction based on his mind or habit. These could be factors accomplished by monitoring his drinking behaviour with regard to a time profile. It is assumed that beer which encourages drinking (beer with higher drinkability) would be consumed faster than a beer with lower drinkability. This means that the volume of beer drunk in a definite time will correlate with the beer ddrinkability. The suggested methods for drinkability assessment are based on this fact. Statistical methods were used for their evaluation.The aim of this study is to outline a definition for beer drinkability, the influencing factors and the methods applied for its assessment. Drinkability of beer is generally understood as a beer attribute which encourages the consumers to drink more. It implies the total harmony of flavour, aroma and appearance of a drink. The consumer must be looking forward to drinking the next glass. For the evaluation of drinkability different approaches other than for sensory assessment must be applied. The issue is mainly physiological; hence an unconscious reaction of the consumer and not a conscious reaction based on his mind or habit. These could be factors accomplished by monitoring his drinking behaviour with regard to a time profile. It is assumed that beer which encourages drinking (beer with higher drinkability) would be consumed faster than a beer with lower drinkability. This means that the volume of beer drunk in a definite time will correlate with the beer ddrinkability. The suggested methods for drinkability assessment are based on this fact. Statistical methods were used for their evaluation.

Keywords: beer, drinkability, consumption, statistics

Received: August 19, 2011; Accepted: October 7, 2011; Published: November 1, 2011 

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