Program
  • Monday, February 19, 2018
  • 12:30 - 13:30
  • Memo
  • BBTech Lab - Hall A5

DI4A - The Malt and Beer Technology group of the Department of Agri-Food, Environmental and Animal Science of the University of Udine is presenting the principles of sensorial analysis applied to beer tasting and the current situation on the defects most studied by technical-scientific literature. Descriptions will be given of the main alterations responsible for a decline in beer’s quality, their origin, the analyses for their quality/quantitative assessment, as well as correct tasting techniques.

Speakers: Paolo Passaghe, Stefano Buiatti

 

Organized by the DEPARTMENT OF AGRI-FOOD, ENVIRONMENTAL AND ANIMAL SCIENCE of the University of Udine in collaboration with IEG – Italian Exhibition Group