-
Home
-
Topics
- Quality assurance
Quality assurance
TPO calculation | The specific measurement of dissolved oxygen (DO) in beverages is a well-known, frequently used, and straightforward analytical procedure which yields highly precise results. However, sometimes it is not enough to know how much oxygen is dissolved in the beverage as also the oxygen in the head space may affect the product. Therefore, head space oxygen needs to be considered as well.
Quality assurance
Reliable instrument | Consumers like beer that is not subject to quality and taste fluctuations and brewers are working to come up to their expectations. The following article explains how the latest measurement technology helps increase visibility into the fermentation process, thus contributing to constant quality.
Quality assurance
Important collaboration | In Part 4 of this series of articles (BRAUWELT International No. 6, 2018, pp. 437-439), examples of how a master brewer can use and interpret early warnings from the QA department in a brewery were presented, all the way through from raw materials to the final beer. Doing this rapidly makes faster corrections possible and reduces cost.
Quality assurance
Maintenance | The Oettinger brewery prevents unplanned standstills of their heat exchangers by annual leakage tests. The company prefers test gas for their tests, thus preventing the operational procedure from being affected.
Quality assurance
Early warnings | In Part 3 of this series of articles (BRAUWELT International No. 5, 2018, pp. 367-370), examples of QA documents in a brewery were examined and an efficient brewery sampling plan was suggested as well as simple, daily process controls, from raw materials all the way to the finished beer. Part 4 focusses on how to interpret and make use of early warnings originating from the laboratory.
Fermentation/Maturation
Yeast recycling | Yeasts are usually used for one fermentation cycle in industrial fermentation. In the brewing industry, however, yeasts are recycled several times, also as a result of a continuous succession of production processes. Consistent and, in particular, reproducible fermentation results have to be obtained. Optimal yeast management is required in order to achieve this objective. Moreover, the number of cycles is crucial for fermentation performance and depends on the yeast strain as well as on the experience and philosophy of the brewmaster.
Quality assurance
Microbiological analysis | In Part 2 of this series of articles (BRAUWELT International No. 4, 2018, pp. 274-276) several current QA documents that breweries have to treat as controlled documents were presented, along with a sample plan and some simple analyses that a brewery should carry out, such as organoleptic and visual checks. Filterability of beer by means of simple analyses was also discussed. In this part, microbiological analyses of beer during production are described. In addition, possibilities for reducing i.a. losses in the brewhouse are considered.
Quality assurance
The biotechnology company now offers two new real-time PCR tests for the detection of the most important spoilage yeasts in beer, alcoholic mixed beverages and soft drinks: the foodproof® Spoilage Yeast Detection 1 + 2 LyoKits.
Quality assurance
As part of a longstanding partnership, measuring instrument specialist Anton Paar and statistical process control (SPC) solutions provider InfinityQS® have launched a guide for setting up the interface between Davis 5 and Enact® or ProFicientTM software.
Quality assurance
QA controlled documents | In Part 1 of this series of articles (see BRAUWELT International No. 3, 2018, pp. 218-221), the historical cooperation between brewery chemists, microbiologists or laboratory technicians (“QA”) and master brewers, process managers and packaging line managers (“master brewers”) was discussed. It was found that QA and master brewers need each other, but also that they are sometimes not aware of this.
Quality assurance
Optimised | Every brewery aims at producing microbiologically perfect beer. For quality assurance, rapid, safe and simple methods are needed, in particular for detection of traces of beer-spoilage bacteria (BSB). Enrichment in the new, ready-to-use NBB®-PCR broth supplied by Döhler GmbH, Darmstadt, in combination with a PCR detection system, provides an optimal solution.
Current issue
Most Read
BRAUWELT on tour
Current issue
Most Read
BRAUWELT on tour
-
Hopsteiner
Hopsteiner breeding program: cutting-edge Technology for yield, resilience, and brewing quality
-
Hopsteiner
Hopsteiner reinforces its sales and marketing teams
-
Hopsteiner
Global acreage, crop and yields
-
Hopsteiner
Global crop estimate 2025
-
Hopsteiner
LLZ™ – hop oil with a pronounced citrus note