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Quality Control In The Brewery

For quality control of beer, the quantitative determination of these below parameters were determined.

A. Wort production
Process quality control parameters for wort production should be; extract, color, bitterness (BU), pH and dissolved oxygen.Quality Control In The Brewery

B. Pitching
Process quality control parameters for pitching yeast should be; cell count, dead cell and yeast pitching rate.
(wort bacteria, wild yeast and lactic acid bacteria infection may be applied)

C. Fermentation
Process quality control parameters for beer fermentation should be; Apparent extract (%plato), Temperature, top pressure, cell count, dead cell, growth rate, pH, VDK (diacetyl) and flavor control
(wort bacteria, wild yeast and lactic acid bacteria infection may be applied)

D. Maturation
Process quality control parameters for beer maturation should be; temperature, top pressure, original extract (%plato), alcohol, apparent extract, bitterness, pH, VDK and Flavour control.
(wild yeast and lactic acid bacteria infection may be applied)

E. Stabilization
Process quality control parameters for beer stabilization should be; CO2 content, temperature, top pressure, dissolved oxygen, polyphenols content, anthocyanogens contents, colloidal stability.
(wild yeast and lactic acid bacteria infection may be applied)

F. Filtration
Process quality control parameters for filtration should be; turbidity (haze), dissolved oxygen, CO2 content, original extract or alcohol.
(wild yeast and lactic acid bacteria infection may be applied)

G. Bright beer handling
Process quality control parameters for bright beer should be; • Original extract, alcohol, apparent and real extract, real degree of fermentation (RDF), pH, color, turbidity (haze), CO2 content, dissolved oxygen, SO2 content, head retention (foam stability), bitterness, VDK and flavour control.
(wild yeast and lactic acid bacteria infection may be applied)

H. Packaging
Process quality control parameters for packaging should be; CO2, total oxygen content and air in headspace.

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