Developing understanding and improved sensory quality of low alcohol beer
Lead Research Organisation:
University of Nottingham
Department Name: Sch of Biosciences
Abstract
The project will:
Using the ultrafiltration unit, create a range of commercial beers and in house brews with different alcohol levels;
Profile sensory properties of samples with trained panellists, as well as recruited low alcohol beer consumers;
Identify key sensory drivers of like/dislike/emotional response related to alcohol level in beer;
Identify and test the addition of ingredients to improve the sensory quality of low alcohol beer.
Using the ultrafiltration unit, create a range of commercial beers and in house brews with different alcohol levels;
Profile sensory properties of samples with trained panellists, as well as recruited low alcohol beer consumers;
Identify key sensory drivers of like/dislike/emotional response related to alcohol level in beer;
Identify and test the addition of ingredients to improve the sensory quality of low alcohol beer.
Studentship Projects
| Project Reference | Relationship | Related To | Start | End | Student Name |
|---|---|---|---|---|---|
| BB/M008770/1 | 01/10/2015 | 31/10/2024 | |||
| 2431700 | Studentship | BB/M008770/1 | 01/10/2016 | 25/11/2020 |