Table 5.
Values of independent factors that optimized acetaldehyde, and DMS concentration in the tested beer, its sensory quality, the results from the multiple response optimization (volatiles = acetaldehyde + DMS) and all = volatiles + sensory quality and corresponding predicted values of optimization.
| Technological Parameters | Optimum/Goal | ||||||
|---|---|---|---|---|---|---|---|
| Levels | Acetaldehyde | DMS | Sensory | Volatiles | All | ||
| −1 | +1 | Minimize | Minimize | Maximize | Minimize | Optimize | |
| Pitching rate [mln cells/mL] | 6.0 | 10.0 | 10.0 | 6.0 | 6.0 | 9.9 | 10.0 |
| Temperature of fermentation [°C] | 8.5 | 11.5 | 11.3 | 11.5 | 11.4 | 11.5 | 11.5 |
| Wort aeration level [mg/L] | 8.0 | 12.0 | 8.0 | 12.0 | 10.6 | 12.0 | 12.0 |
| Total filling time CCTs [h] | 4.5 | 13.5 | 13.5 | 4.5 | 13.1 | 4.5 | 4.50 |
| Volatiles/sensory Predicted values | |||||||
| Acetaldehyde (mg/L) | 0.908 | 3.65 | 3.69 | ||||
| DMS (μg/L) | 42.0 | 48.4 | 49.3 | ||||
| Sensory quality (pts) | 67.0 | 66.7 | |||||