On a hot summer day, when you have dinner with a few friends, you can't help but feel beer. Drinking a good beer with a pure taste is a pleasure. Many people have their own views when choosing beer, why is it that the same beer, the taste of different brands has such a big difference?
The taste of a beer depends mainly on the flavor substances in the beer. These flavor substances are mainly the following:
Biacetyl
Diacetyl is an important indicator of beer maturation. For pale beer, the content of double acetyl should be controlled below 0.05mg/L, if the content exceeds 0.1mg/L, it will seriously affect the quality and taste of beer and produce an unpleasant taste of rice.
Dimethyl sulfur
Dimethyl sulfur is one of the high concentrations of volatile sulfur-containing organic compounds in beer, and the concentration range of different beers is also different; it generally has the smell of boiled corn or cooked onion, and its flavor threshold is low, and its flavor threshold is often exceeded in some beers.
ethyl acetate
Ethyl acetate is the highest content and most important ester in beer, it and isoamyl acetate account for more than 80% of the total ester in beer, which can give beer a strong sense of irritation, fruit flavor, solvent taste.
acetaldehyde
Acetaldehyde is the highest content of aldehydes in beer, and its content directly affects the quality of beer. The high content of acetaldehyde will bring unpleasant "grassy taste, depressed taste, raw green taste" and the feeling of immature liquor. In addition, drinking beer with a high acetaldehyde content can cause uncomfortable physiological reactions such as "getting on the head and headache".
Isoamyl alcohol
High alcohol is one of the main substances that form the flavor of beer, and when its content is too high, it will also cause a feeling of "head on, headache, and dizziness". The famous Xinjiang Dawusu beer is known as the deadly Dawusu because it contains a large amount of high alcohol. Higher alcohols are mainly isoamyl alcohol, which brings fusel oil flavor, bitter almond flavor and other feelings to beer; followed by active pentanol, n-propanol, isobutanol, etc., mainly in high-temperature fermentation and pre-fermentation.
trans-2-nonenenoal
Trans-2-nonenal, whose taste is an obnoxious cardboard flavor or a stinky big sister flavor (Tsubaki Elephant), is a representative of the oxidized taste, which is a flavor defect caused by the oxidation of beer.
So why do we drink beer one brand and one taste? This is mainly because the beer is monitored during production. Fourier NIR online spectrometer is a good monitoring tool, the instrument uses a number of advanced technologies to meet a variety of industrial site requirements.