The origin of the batch-to-batch inconsistency in flavor of Purgatory Beer Company's Fiero Coconut Rum porter was investigated by extracting organic compounds from desirable and undesirable batches of porter and quantifying them using GC-MS. The concentration and occurrence of key flavor compounds were compared between the samples and showed that the undesirable batch contained more unpleasant organoleptic compounds and was more acidic. Based on the marked inconsistency in chemical profile between batches, the team recommended quality control be improved through more accurate monitoring and consistent control of the fermentation temperature, oxygenation of wort and beer, order of ingredient addition to the fermentation broth, reuse of yeast, and filtration of water.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Crognale, Joseph
• Donovan, Tyler Allan
• O'Dell, Shane Michael

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-042219-150958

Advisor

• Kmiotek, Stephen J.

Year

• 2019

Sponsor

• Purgatory Beer Company

Date created

• 2019-04-22

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright