工坊啤酒企业质量控制实验室建设:质量控制计划简介  

Building a Quality Control Lab:An Introduction to Starting and Growing a Quality Program

作　　者：郝建秦[1] Melissa Antone(QA/QC Consultant,Golden,CO,U.S.A.)

机构地区：[1]中国食品发酵工业研究院

出　　处：《中外酒业》2020年第21期47-59,共13页Global Alcinfo

摘　　要：目前,啤酒质量控制实验室已经不仅仅是大型啤酒企业的必备机构了,随着全球工坊啤酒的发展,越来越多的工坊啤酒企业开始使用质量管理工具和资源,并设立啤酒质量控制实验室。本文讨论了在工坊啤酒企业中用于检测酵母数量,评价酵母发酵性能和健康,发酵性能,啤酒厂卫生以及包装过程指标等方面的设想。此外,还讨论了数据分析、感官分析、以及啤酒保质期相关的过程数据追溯等。本文中所涉及的许多概念,主要引用了美国酿酒化学家协会(ASBC)提供的同行评审分析方法(MOA)。建议大家成为ASBC会员,可以进一步了解相应MOA信息,将会有助于本文的理解。The beer quality lab is no longer a concept reserved for large brew-eries with endless budg-ets.With the growth of the craft beer industry has come the availability of tools and resources curat-ed with smaller breweries in mind.This articde dis-cusses recommendations for measur-ing yeast quantity and health,fermentation performance,brewery san-itation,and packaging metrics.Fur-thermore,topics such as data analy-sis,sensory analysis,and using a beer archive to understand shelf life are explored.For many of the concepts,peer-reviewed Methods of Analysis(MOAs)pro-vided by the American Society of Brewing Chem-ists(ASBC)are cited.It is advised that the reader consider an ASBC membership for access to the corresponding MOAs as a beneficial sup-plement to this resource.

关 键 词：感官分析 啤酒厂 酵母发酵 啤酒企业 质量管理工具 发酵性能 同行评审 包装过程 

分 类 号：TS2[轻工技术与工程—食品科学与工程]