FIELD: brewing trade.
SUBSTANCE: beer quality control method envisages instrumental determination of concentration of indicator substance (acetylmethylcarbinol) corrupting taste of beer. This substance is revealed in earlier stages of yeast fermentation (in wort and young beer) and then standard process conditions are corrected.
EFFECT: improved quality of beer and reliability of controlling organoleptic characteristics thereof and created conditions for developing prompt governing action on process conditions.
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