Kvasny Prum. 1989; 35(7): 195-199 | DOI: 10.18832/kp1989025

New facts about sensorial evaluation of beer quality.Peer-reviewed article

M. ČERNÝ, J. ŠTICHAUER

A review on methods of sensorial beer quality applied inCzechoslovakiais given. Individual schemes are compared, their defects are identified and improvements are proposed. "The general scheme for sensorial beer analysis" according to Cuřín is discussed and some changes are proposed. In addition, the improved scheme would have been used by all Czechoslovak institutions with the aim to achieve interrelations between "the objective sensorial analysis" and "the subjective evaluation of beer popularity". The used of the improved method can increase the quality of beer evaluations performed in brewing industry. The use of the unit methods would improves results obtained in beer-competitions.(In Czech, English summary only)

Keywords: sensorial analysis, schema, beer, quality

Published: July 1, 1989