A review of sensory quality control and quality assurance for alcoholic beverages

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dc.contributor.author McGrew, Don
dc.date.accessioned 2011-05-18T13:45:09Z
dc.date.available 2011-05-18T13:45:09Z
dc.date.issued 2011-05-18
dc.identifier.uri http://hdl.handle.net/2097/9160
dc.description.abstract Tools are available, through various reference books, to develop a purposeful sensory quality program. Some companies already have a strong sensory program in place; others may require a cultural change to facilitate the implementation. This paper indicates some of the challenges to be overcome, covers some current quality control (QC) sensory practices and addresses advantages and disadvantages of expert tasters Some specific issues regarding sensory evaluations of alcohol beverages are discussed and critical factors in production are reviewed with discussion on the potential for off taint development. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject Alcohol beverages en_US
dc.subject Sensory quality en_US
dc.subject Expert tasters en_US
dc.subject Off odors en_US
dc.subject Quality control en_US
dc.title A review of sensory quality control and quality assurance for alcoholic beverages en_US
dc.type Report en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Food Science en_US
dc.description.advisor Delores H. Chambers en_US
dc.subject.umi Food Science (0359) en_US
dc.date.published 2011 en_US
dc.date.graduationmonth May en_US


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