MULTICRITERIA OPTIMIZATION OF BEER QUALITY USING THE ROUGH SET METHOD

Volatile compounds like higher alcohols and esters contribute to beer's organoleptic profile. Most of these compounds are produced during alcoholic fermentation and operating conditions play an important role on their formation. In this study, a multicriteria optimization method, the Rough Set Method (RSM), is successfully used to determine the optimal region of fermentation conditions (temperature, pressure and initial yeast concentration) with respect to a specified beer aroma profile.