Faculty Advisor

Kmiotek, Stephen J.

Faculty Advisor

Sarkar, Sabyasachi

Abstract

This project examined and analyzed beer sample from Wachusett Brewing Company for haze properties and flavor compounds. The goal of experimentation was to evaluate the effect of centrifugation on the flavor of Wachusett beer. Reduction of haze was conducted with centrifugation of beer. The effects on flavor compounds were subsequently analyzed using SEC and GCMS methods. It was found that centrifugation significantly reduces haze without reducing the relative abundance of flavor-contributing compounds.

Publisher

Worcester Polytechnic Institute

Date Accepted

March 2016

Major

Physics

Major

Chemical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemical Engineering

Advisor Department

Physics

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