The science of alcohol
The science of alcohol

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9 Summary of Week 3

Taste and smell are complex senses that give us the ability to recognise a massive range of chemical components in our food and drink. They give us enjoyment but also can warn us of poor quality.

You should now be able to:

  • provide insight into what makes a champion beer
  • discuss the biological process behind taste and describe the different categories of taste
  • discuss the biological process behind smell and explain what volatiles are
  • explain what happens when a beer is spoiled.

Next week you will look further at the large-scale brewing process and how science and engineering turned brewing from a microscale cottage venture into a large-scale commercial enterprise.

You can now go to Week 4 [Tip: hold Ctrl and click a link to open it in a new tab. (Hide tip)] .

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