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Quality Assurance

624 bytes added, 13:22, 14 February 2020
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It is worth noting that the VBNC state in ''Brettanomyces'' has not been tested against a higher concentration of SO<sub>2</sub> (for example when wineries use much higher concentrations of SO<sub>2</sub> solutions as a sanitizer), other chemical sanitizers, and pasteurization-level temperatures. For example, it has been proposed that steaming barrels in order for them to reach 140°F (60°C) for 20 minutes is enough to sanitize them (see [[Barrel#Sanitizing|Barrel Sanitizing]] for more information).
'''====Sensory Analysis'''====Sensory analysis is the process of implementing a standardized method for collecting data on finished beer through sensory evaluation. Sensory analysis can be a low tech approach to first steps in identifying potential quality issues <ref>[https://beerandbrewing.com/dictionary/nB20s1RI6j/ "Sensory Evaluation" Craft Beer & Brewing website. Retrieved 02/14/2020.]</ref>. 
See also:
* [https://beerandbrewing.com/dictionary/nB20s1RI6j/ "Sensory Evaluation" on Craft beer & Brewing website.]
* [https://www.morebeer.com/articles/Beer_Sensory_Analysis "An Introduction to Sensory Analysis" by Scott Bickham on the Morebeer website.]
* [https://www.youtube.com/channel/UCql1o9GpzeDqWHgd52Zxm9Q BrewEssence product videos.]
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