One of the most difficult problems in brewing is to predict the organoleptic quality of packaged beer. This results in general from several factors which are often themselves unpredictable, among which are the conditions, more or less severe, to which the product is subjected during transport or warehousing. The methods used to determine the likelihood of deterioration of the product make use in general of accelerated tests using the variable factors which lead to degradation of the organoleptic quality, especially the temperature of the product during storage and its storage time. As a result of progress in analytical techniques, our knowledge of the product has advanced spectacularly. But it is still necessary, when numerous data are available from instrumental analysis, to study the relationship to sensorial analysis, becuase this is the ultimate criterion by which the overall organoleptic quality of the product may be judged. The objective of this work was to seek an approach uniting these two types for the prediction of the organoleptic stability of beer.
