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Beer Quality: Freshness

Ce cours n'est pas disponible en Français (France)

Nous sommes actuellement en train de le traduire dans plus de langues.

Beer Quality: Freshness

Ce cours fait partie de Spécialisation "Beer Quality"

Instructeur : Charles Bamforth

Inclus avec

4 modules

Obtenez un aperçu d'un sujet et apprenez les principes fondamentaux.

niveau Intermédiaire

Expérience recommandée

8 heures à compléter

Planning flexible

Apprenez à votre propre rythme

4 modules

Obtenez un aperçu d'un sujet et apprenez les principes fondamentaux.

niveau Intermédiaire

Expérience recommandée

8 heures à compléter

Planning flexible

Apprenez à votre propre rythme

Ce que vous apprendrez

Discover the science behind beer freshness, how to measure and assess freshness, and how to achieve ideal freshness in beer.

Compétences que vous acquerrez

Catégorie : Laboratory Testing
Catégorie : Consumer Behaviour
Catégorie : Analytical Testing
Catégorie : Experimentation
Catégorie : Process Control
Catégorie : Biochemistry
Catégorie : Analytical Chemistry
Catégorie : Chemistry
Catégorie : Production Process
Catégorie : Packaging and Labeling

Détails à connaître

Certificat partageable

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Évaluations

9 devoirs

Enseigné en Anglais

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Élaborez votre expertise du sujet

Ce cours fait partie de la Spécialisation "Beer Quality"

Lorsque vous vous inscrivez à ce cours, vous êtes également inscrit(e) à cette Spécialisation.

Apprenez de nouveaux concepts auprès d'experts du secteur
Acquérez une compréhension de base d'un sujet ou d'un outil
Développez des compétences professionnelles avec des projets pratiques
Obtenez un certificat professionnel partageable

Il y a 4 modules dans ce cours

In this third course of the Beer Quality Series on beer freshness, led by distinguished professor Charles Bamforth, Ph.D, you will learn about beer flavor preconceptions, expectations, and causes of flavor instability. You'll also learn about the science of flavor change and the study and process impacts of flavor stability. In addition, you will review light instability and how it can lead to skunking.

Détails du module

In this first module, we examine the importance of flavor stability. We do this, in part by reviewing a study asking consumers if they can differentiate between fresh and stale beer and if it matters to them. We'll review how imported and domestic beer flavor is perceived by consumers, discuss the importance of delivering a consistent flavor, and understand how chemical changes affect beer flavor. We'll also go into how flavor changes are assessed.

Inclus

5 vidéos4 lectures2 devoirs1 sujet de discussion

5 vidéosTotal 36 minutes

Meet Your Instructor: Charlie Bamforth6 minutes
Introduction to Freshness1 minute
The Challenge of Flavor Instability, Part 110 minutes
The Challenge of Flavor Instability, Part 212 minutes
Flavor Changes That Can Occur in Beer8 minutes

4 lecturesTotal 31 minutes

Optional Textbook - FRESHNESS: Practical Guides10 minutes
Course Navigation and Safety Statement1 minute
Textbook Reading (Optional)10 minutes
Textbook Reading (Optional)10 minutes

2 devoirsTotal 40 minutes

The Challenge of Flavor Instability Review20 minutes
Flavor Changes Review20 minutes

1 sujet de discussionTotal 10 minutes

Learning Goals10 minutes

In this module, we look at various chemical processes that change flavor. We'll also review how carbonyl compounds interact with proteins to change flavor and discuss strategies for minimizing flavor change.

Inclus

4 vidéos1 lecture1 devoir

In this module, we'll focus on using senses to assess flavor and typical methods of reporting flavor. We'll also review some of the tools that can be used to measure flavor instability and continue our discussion of the processes in beer production that can affect flavor.

Inclus

4 vidéos3 lectures3 devoirs

4 vidéosTotal 28 minutes

Assessing Flavor Instability by Taste and Smell8 minutes
Analytical Approaches to the Study of Flavor Instability7 minutes
Process Impacts on Flavor Instability, Part 15 minutes
Process Impacts on Flavor Instability, Part 28 minutes

3 lecturesTotal 30 minutes

Textbook Reading (Optional)10 minutes
Textbook Reading (Optional)10 minutes
Textbook Reading (Optional)10 minutes

3 devoirsTotal 70 minutes

Assessing Flavor Instability Review20 minutes
Analytical Approaches Review20 minutes
Process Impacts on Flavor Instability Review30 minutes

In this module, we'll discuss how to prioritize when improving the shelf life of your beer and consider the susceptibility of beer to light.

Inclus

2 vidéos2 lectures3 devoirs1 sujet de discussion

2 vidéosTotal 17 minutes

The Critical Control Points to Achieve Flavor Stability8 minutes
Light Instability9 minutes

2 lecturesTotal 20 minutes

Textbook Reading (Optional)10 minutes
Textbook Reading (Optional)10 minutes

3 devoirsTotal 95 minutes

Critical Control Points Review20 minutes
Light Instability Review30 minutes
Troubleshooting Freshness Scenarios45 minutes

1 sujet de discussionTotal 10 minutes

Self-Reflection10 minutes

Obtenez un certificat professionnel

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