Changes

It is worth noting that the VBNC state in ''Brettanomyces'' has not been tested against a higher concentration of SO₂ (for example when wineries use much higher concentrations of SO₂ 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 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>.