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Beer Quality: Freshness

本课程是 Beer Quality 专项课程的一部分

位教师：Charles Bamforth

包含在中

了解更多

4个模块

深入了解一个主题并学习基础知识。

中级等级

推荐体验

8 小时完成

灵活的计划

自行安排学习进度

4个模块

深入了解一个主题并学习基础知识。

中级等级

推荐体验

8 小时完成

灵活的计划

自行安排学习进度

您将学到什么

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

您将获得的技能

要了解的详细信息

可分享的证书

添加到您的领英档案

作业

9 项作业

授课语言：英语（English）

91%

of learners achieved a positive career outcome

了解顶级公司的员工如何掌握热门技能

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Petrobras, TATA, Danone, Capgemini, P&G 和 L'Oreal 的徽标

积累特定领域的专业知识

本课程是 Beer Quality 专项课程专项课程的一部分

在注册此课程时，您还会同时注册此专项课程。

向行业专家学习新概念
获得对主题或工具的基础理解
通过实践项目培养工作相关技能
获得可共享的职业证书

该课程共有4个模块

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.

单元详情

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.

涵盖的内容

5个视频4篇阅读材料2个作业1个讨论话题

5个视频总计36分钟

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

4篇阅读材料总计31分钟

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

2个作业总计40分钟

The Challenge of Flavor Instability Review20分钟
Flavor Changes Review20分钟

1个讨论话题总计10分钟

Learning Goals10分钟

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.

涵盖的内容

4个视频1篇阅读材料1个作业

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.