A Look Behind the Scenes of Quality Assurance

Quality management is often associated with mere control. But for Julia Schmirl, that falls short. In her day-to-day work, it is less about simply identifying errors and more about preventing them from the outset. “We create frameworks that meet requirements and deliver the quality our consumers expect,” Schmirl explains as her most important task.

Her job is a balancing act between strategic planning and operational problem-solving. This involves implementing complex regulations – from international corporate guidelines to strict legal requirements in the field of food safety. The goal is always “uncompromising quality,” which goes far beyond what is legally required.

The Heart of It: Sensory Analysis

While machines are unbeatable in terms of objectivity and speed – for example when checking CO₂ content or sugar levels – humans remain irreplaceable in one area: sensory analysis. “Ultimately, it is the human being who drinks the beverage. Accordingly, optimally trained employees are essential here,” says Schmirl.

In Edelstal, every production batch is tested sensorially. Around 80 trained sensory specialists evaluate the appearance, smell, and taste of the beverages to ensure the so-called “golden standard.” All products are tested at the start of production and then every four hours. The experts pay particular attention to ensuring that the beverages currently being produced show no off-flavors compared to reference samples from a previous production. It is this interplay between state-of-the art analytics and human sensitivity that secures quality.

“Detective Work" in Complaint Management

Despite the strictest controls and an integrated management system based on the PDCA cycle (Plan-Do-Check-Act), consumer inquiries can still occur. This is where a kind of detective work begins for the quality team. Every complaint is seen as an opportunity for improvement. “We try to obtain as much information as possible, analyze product samples in the plant, and trace where we need to take action in order to achieve sustainable improvements,” Schmirl describes the process.

The basis for this is complete traceability. Thanks to a digital batch management system, the team can precisely track which raw materials were used, on which line the product was filled, and to which customers it was delivered.

Advancing Reusable Packaging

Special attention is given to the growing area of returnable glass bottles. Here, quality assurance is particularly challenged, as each returned bottle has its own “story.” “Through complex washing processes and the use of a bottle inspector, we ensure during production that every bottle leaves the plant in a condition that meets the required quality and guarantees the safety of our products and our consumers. Camera systems examine each individual bottle for the smallest deviations before it is refilled,” explains Schmirl.

Quality is a team effort

Despite all certifications such as ISO 9001 or organic certification, Julia Schmirl emphasizes that quality is not merely an administrative act. It is a question of culture. “Quality is everyone’s responsibility,” she says with conviction. From procurement to cleaning to employees on the production line – only when everyone contributes do the standards take effect.

For Schmirl personally, a special dynamic makes her job so exciting: “Through the further development of the product or the company, I can also develop personally and gain new knowledge. That makes the task interesting for me.” Looking ahead to 2026 and new challenges, the goal remains clear: safety and enjoyment in every bottle and can – day after day, and up to 90,000 times per hour.