DEVELOPMENT OF A SELECTION METHOD SUITABL E FOR SERIAL APPLICATION FOR IMPROVING THE QUALITY OF THE BEER AND THE QUALITY PARAMETERS OF BARLEY WHICH INFLUENCE THE TASTE OF BEER .2. STATISTICAL RESEARCH INTO THEINTERRELATIONSHIPS BETWEEN ANALYTICAL DATA AND THE TASTE OF BEER

Since time immemorial it has been a matter for the brewer and malter t o be able to appropriate the raw materials barley and malt to the tast e of beer. However, classical malt analysis does not permit conclusion s to be drawn on the taste properties of beers. In a dissertation at h e Professorial Chair for Technology of the Brewery I in Weihenstephan malting and brewing tests were carried out on the microscale (10 g mal t) up to a practical scale (10 tonnes malt). Malt, wort and beer speci mens were studied by classical methods and for a further 300 aromatic substances. It has been established that approx. 10 analytical feature s are sufficient to provide a forecast on the beer taste to be expecte d. Tastings have confirmed this.