| 摘要 |
FIELD: brewing. SUBSTANCE: method provides for organoleptic study and estimation of characteristics such as transparency, color, scent, taste, and hop bitterness as well as foam and carbon dioxide saturation. Points ascribed to each beer characteristics are summarized to give summary estimation of beer sample. Point estimation of taste of a sample is found on the basis of ratio of weight portions of solids in beer to volume portion of ethanol (S), ratio of weight portions of colloids to volume portion of ethanol (C), concentration of aldehyde in beer to its minimum value (A), concentration of ethyl acetate in beer to its minimum value (EA), ratio of summary concentration of propanol, isobutyl alcohol, and isoamyl alcohol in beer to minimum value of this concentration (S). When ratio of weight portions of solids in beer to volume portion of ethanol lies within a range of 0.5 to 0.9, values of the obtained ratios are inserted into formula: P = 5.7S + 0.4C - 1.2A + 0.3EA + 0.4S, where P is point estimation of beer sample taste. When ratio of weight portions of solids in beer to volume portion of ethanol lies within a range of 0.9 to 1.3, the following formula is used: P = 3.1S + 0.3C + 0.4A + 0.3EA + 0.2S. EFFECT: facilitated estimation of beer quality. 1 tbl, 4 ex
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