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.

• 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

• Jarvis, Edward Joseph
• Small, Hayden Scott
• Silva, Alex
• Truc, Kevin

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-032416-132542

Advisor

• Kmiotek, Stephen J.
• Sarkar, Sabyasachi

Year

• 2016

Sponsor

• Wachusett Brewing Company

Date created

• 2016-03-24

Resource type

• Major Qualifying Project

Major

• Physics
• Chemical Engineering

Rights statement

• In Copyright