| 摘要 |
PROBLEM TO BE SOLVED: To provide a method of evaluating the influence of shaking upon the deterioration of beer, by which whether or not beer giving different taste and different odor is affected by shaking, is evaluated. SOLUTION: After beer to be inspected is stationary left in a water tank maintained at 0 deg.C for 24 hours, the turbidity of the beer under 25 deg. forward- scattered light and the turbidity of the beer under 90 deg.C backward-scattered light are measured. Then the influence of shaking on the deterioration of the beer is evaluated by calculating the effectiveness ratio (%) of the shaking by substituting the measured turbidity into the formula: Effectiveness ratio of shaking = turbidity (EBC) under 25 deg. forward-scattered light÷turbidity (EBC) under 90 deg. backward-scattered light}×100.
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