Ok, pour beaucoup le titre c'est du sino-polonais.
Ishikawa n'est pas la prononciation déformée de "par ici le café" par votre stagiaire à la bouche pleine de croissant au beurre.
Un diagramme Ishikawa c'est quoi ? C'est un diagramme "en arête de poisson" qui lient les causes aux conséquences.
Très utile pour analyser et formaliser les problèmes sur un process.
Alors pour ceusses que ça intéresse, voici un petit site qui recensent une masse d'info et de diagrammes. C'est de l'American Society of Brewing Chemists.
Lien : http://fishbones.asbcnet.org/toc.aspx
La liste totale des diagrammes (121 ! Il y en a pour tous les goûts)
[source]http://fishbones.asbcnet.org/toc.aspx[/source]A. Yeast Management Processes Impacting Yeast Viability & Vitality
Ia. Propagation-Design Considerations
Ib. Propagation-Processing Specifications
Ic. Cropping
Id. Yeast Storage
Ie. Acid Washing
If. Pitching
Ig. Aber Yeast Monitors
B. Process Control for Yeast Viability & Vitality
IIa. Types of Stresses
IIbi. Bill of Materials, Oxygen & Trub!
IIbii. Just FAN!
IIc. Yeast Foods
IId. Just Zinc!
C. Assaying Yeast Viability & Vitality
IIIa. Metabolic Activity Based Methods and "Smartly Said"
IIIb. Stains (Fluorescent, DNA, Protein) & Categories
IIIc. Methylene Blue/Flow Cytometry & "The Scope"
IIId. Enzyme Activity & Molecular Biology
IIIe. Magnesium Release/VDK Reduction/Acidification
D. Drivers of Beer Drinkability
Va. Malt/Adjuncts/Salts/Additives
Vb. Hops
Vc. Yeast
Vd. Make Beer Process
Ve. Sapporo Says!
Vf. Sensory Science
E. Malting & Brewing Process Control for Beer Flavor Stability
VIa. Bill of Materials & Malt
VIb. Malting: Storage to Germination
VIc. Malting: Kilning
VId. Malt: Attributes & Predictive Tests
VIe. Malt: LOX!
VIIa. Brewhouse: Milling & Mashing
VIIb. Brewhouse: Lautering
VIIc. Brewhouse: Hops
VIId. Brewhouse: Kettle Boiling and Whirlpools
VIIdi. Brewhouse: Kettle Boiling and Whirlpools
VIIdii. Brewhouse: Kettle Boiling and Whirlpools
VIIIa. Fermenting: Yeast!
VIIIb. Fermentation: Fermenting & CIP/SIP
VIIIc. Finishing: Filtration, Chillproofing, & Processing
IXa. Packaging: Process & Materials
IXb. Distribute Product
F. Beer Flavor Stability & Gauge
Xa. Assaying & Predicting Beer Flavor Stability: No Silver Bullet!
Xb. Assaying & Predicting Beer Flavor Stability: Forcing Tests & Temperature Effects
Xc. Assaying & Predicting Beer Flavor Stability: ESR Principles
Xd. Assaying & Predicting Beer Flavor Stability: ESR Assay Metrics
Xe. Assaying & Predicting Beer Flavor Stability: ESR, SO2 & Beer Chemistry Based Assays
Xf. Beer Flavor Stability Assays: Markers, Reducing Power & Sensory
Xg. Beer Flavor Stability Assays: Acronyms Gone Wild!
Xh. Indicators of Beer Flavor Stability: Dicarbonyls
Xi. "Nonenal Potential" & Beer Flavor Stability
Xj. Beer Flavor Stability: "The Good, the Bad and the Ugly"
G. Volatile Organics: Acetaldehyde
XIa. Factors Influencing Acetaldehyde Levels in Beer
H. Volatile Organics: VDK
XIIa. Process Control for Diacetyl: Brewhouse & Novel Technologies
XIIb. Process Control for Diacetyl: Yeast & Gauge Considerations
XIIc. Process Control for Diacetyl: Design, Fermenting & Aging
I. Volatile Organics: Esters
XIIIa. Process Control for Esters in Beer: Design Considerations
XIIIb. Process Control for Esters in Beer: Nutritional Considerations
XIIIc. Process Control for Esters in Beer: Yeast Considerations
XIIId. Process Control for Esters in Beer: Fermenting
XIIIe. Practical Factors Affecting Ester Levels in Beer
XIIIf. Process Control for Esters in Beer: Gauge
J. Volatile Organics: Higher Alcohols
XIVa. Yeast & Bill of Materials
XIVb. Design, Gauge & Fermentation
K. Process Control for DMS
XVa. Malt & DMSP Specifications
XVb. Barley Supply Through Kilning
XVc. Brewhouse: Design Considerations
XVd. Bill of Materials: Malt, Hops & Carbon Dioxide
XVe. Kinetics & Kettle Operations
XVf. Whirlpool Through Fermentation
L. Process Control for Sulfidic & Sulfitic Flavors
XVIa. Sulfur Dioxide: Bill of Materials & Yeast
XVIb. Sulfur Dioxide: Brewhouse Through Finishing & Gauge
XVIc. Sulfur Dioxide: Post-Fermentation & Gauge
XVIIa. Process Control for H2S & Thiol in Beer: Bill of Materials
XVIIb. Process Control for H2S & Thiol in Beer: Yeast
XVIIc. Process Control for H2S & Thiol in Beer: Brewhouse & Fermenting
XVIId. Process Control for H2S & Thiol in Beer: Aging & Finishing
XVIII. Process Control for H2S & Thiol in Beer: Gauge
XIX. Lightproof ("Skunky") Resistance
M. Process Control for pH & Organic Acids
XXa. Organic Acids
XXb. Strategies to Control Beer pH
N. Process Control to Avoid Flavor Defects
XXI. Soapy, Goaty, Caprylic Off-Flavors
XXIIa. Medicinal/Phenolic/Astringent/Grainy Off-Flavors: Bill of Materials & Yeast
XXIIb. Medicinal/Phenolic/Astringent/Grainy Off-Flavors: Brewhouse & Gauge
XXIII. Musty Off-Flavors
O. Process Control to Prevent Gushing in Beer
XXVa. Bill of Materials & Malt Molds
XXVb. Make Through Ship Beer & Gauge
P. Process Control for Beer Foam
XXVIa. Bill of Materials: Malt
XXVIb. Bill of Materials: Malt Proteins (LTP, LBPs, & Protein Z)
XXVIc. Bill of Materials: Hops & Yeast
XXVId. Milling, Mashing, Lautering & Kettle Boiling
XXVIe. Fermenting & Aging
XXVIf. Finishing, Packaging & Dispensing
XXVIg. Tiny Bubbles & Foam Physics
XXVIh. Foam-Positive & Foam-Negative Compounds
XXVIi. Assays for Beer Foam
Q. Process Control for Yeast Flocculation
XXVIIa. Genetics of Flocculation: Go with the Flo!
XXVIIb. Physiology of Flocculation
XXVIIc. Brewing, Fermenting & Yeast Management Processes
XXVIId. Mechanism & Gauge
R. Process Control for Mycotoxins in Malting
XXVIII. DON Control in Malting
S. Process Control for Micro Stability of Beer
XXIX. Beer Attributesv
T. Process Control for Wort & Beer Filterability
XXXIa. Malt & A Tale of Two Pentosans!
XXXIb. Mashing Through Lautering
XXXIc. Aging Through Finishing
XXXId. DE Filtration
XXXIei. CFMF
XXXIeii CFMF
XXXIf Wort Predictive Tests: Gauge & Modeling
U. Process Control for Beer Physical Stability
XXXIIa. Bill of Materials
XXXIIb. Milling, Mashing, Lautering, Kettle Boiling & Whirlpool Processes
XXXIIc. Fermenting, Aging & Filtration Processes
XXXIId. Chillproofing: Targeting Haze Proteins
XXXIIe. Chillproofing: Targeting Haze Proteins by Silica
XXXIIf. Chillproofing: Targeting Haze Proteins by Enzymes, Tannins or Finings
XXXIIg Gauge
XXXIIgi. Chillproofing: Tannoids 101 & PVP/PVPP!
XXXIgii. Chillproofing: Tannoids 101 & PVP/PVPP!
XXXIIh. Finishing, Packaging & Shipping Processes
XXXIIi. Gauge: Predictive Tests
XXXIIji. Gauge: Haze 101 & Light Scattering, Types of Haze & Diagnostic Checks
V. Process Control to Prevent Can Leakers
XXXIIIa. Abrasion Leakers
XXXIIIb. Score Leakers
XXXIIIc. Surface Leakers
NB : si certains veulent une archive, ils sauront où demander
PM, pêcheur d'infos