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Maintaining the Quality Control of Beer

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Part of the Lecture Notes in Networks and Systems book series (LNNS,volume 369)

Abstract

Today’s brewing industries rely on continuous and reliable analytical methods in order to control the quality of produced beer, but also to respect the legislation related to beer quality. To achieve the wanted quality control it is important to bear in mind several things, such as size and age of the brewing industry, process automation and skills of the workers, availability of laboratory and technical evaluation of the laboratory equipment (calibration and general maintenance). Brewing process quality control involves a lot of indicators, but some of the most important are gravity of wort and beer, wort and beer pH, air injection into wort, yeast cell counts, yeast culture and propagation control, yeast viability, dissolved oxygen, carbon dioxide, sulfur dioxide, aerobic and anaerobic bacteria counts, microbiological culturing media, turbidity, color, alcohol, foam quality, sensory evaluation. Considering that beer can be packaged into cans, glass bottles, kegs or PET, many factors should be taken into an account. For example, PET packaging has the shortest storage time, 4 months in comparison to other kinds of packaging, such as kegs, cans or glass bottles. Sensory quality control evaluates the consumers’ perception and often beer bought in store is not as the one tested in the brewery. However, the input of efforts and resources involved in beer quality control is continuous and important for the overall quality of beer.

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Correspondence to Kristina Habschied .

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Habschied, K., Mastanjević, K. (2022). Maintaining the Quality Control of Beer. In: Glavaš, H., Hadzima-Nyarko, M., Karakašić, M., Ademović, N., Avdaković, S. (eds) 30th International Conference on Organization and Technology of Maintenance (OTO 2021). OTO 2021. Lecture Notes in Networks and Systems, vol 369. Springer, Cham. https://doi.org/10.1007/978-3-030-92851-3_33

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  • DOI: https://doi.org/10.1007/978-3-030-92851-3_33

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