Abstract
Draught beer has always been popular among consumers. The introduction of cooled dispensers made tap beer more desirable. However, since beer is a nutritious beverage and fairly unstable at room temperatures, many undesirable changes may occur. Undesirable changes regard the microbiological stability, colloidal stability, sensory changes, etc. which result in spoiled beer or spoiled aroma. The key is to apply certain hygienic measures and to respect the legislation related to beer quality. To achieve the wanted quality control it is important to apply and provide proper pre-dispensing measures (appropriate temperature for keg storage) and sanitation during dispensing (clean valves, clean pipes, etc.). Aerobic and anaerobic bacteria can cause different changes during storage especially if the beer is not served on a daily basis. Turbidity, color, foam quality, sensory deterioration can occur if proper sanitation measures are not undertaken. The input of efforts and resources involved in draught beer quality control should be continuous.
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Habschied, K., Keleković, S., Domaćinović, A., Pavetić, T.M., Mastanjević, K. (2023). Draught Beer—Maintaining the Quality Through Hygienic Measures. In: Blažević, D., Ademović, N., Barić, T., Cumin, J., Desnica, E. (eds) 31st International Conference on Organization and Technology of Maintenance (OTO 2022). OTO 2022. Lecture Notes in Networks and Systems, vol 592. Springer, Cham. https://doi.org/10.1007/978-3-031-21429-5_17
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