Kvasny Prum. 1976; 22(9): 198-201 | DOI: 10.18832/kp1976028

Degustation technique and training degustation experts.Peer-reviewed article

J. CUŘÍN

Experience of evaluating commission organized and working in the framework of Experimental and Development laboratory in Prague-Braník, based on intensive activities lasting several years show, how important is a thorough training of beer degustation experts, as well as application of standard technique in sensoric evaluation. The commission has worked out comprehensive rules for degustation technique which along with its experience can help evaluating commissions of individual breweries and quality control departments in managing institutions.
(In Czech, English summary only)

Keywords: beer, degustation technique, training degustation experts

Published: September 1, 1976