wort
Wort is smelled and tasted.
This method describes the sensory analysis of wort.
breweries, wort concentrate producers
After the initial testing of the raw materials ((refer to the list of relevant analyses under Links), the next significant critical control point is the quality of the wort. In monitoring the status of the sensory characteristics of wort it is essential that it is true to style (classification as wort for further processing to conform to defined beer style) and that it is free of any atypical sensory characteristics.
The source of these atypical characteristics can be grouped into the following:
environmental contaminants (e.g., metal ions, fecal indicator microorganisms, solvents, ...)
microorganisms (contamination)
differences due to chemical changes (oxidation, enzymatic reactions, thermal stress, incomplete reactions due to disruptions during processing, …)
The method describes the sensory analysis of naturally fermented lactic acid.
brewery, wort concentrate producers
Due to its sustained influence throughout the entire production process, evaluation of the sensory characteristics of lactic acid from natural fermentation plays a decisive role in the final product. Large fluctuations in the quality of lactic acid cause significant differences in the resultant products.
The following influences should be tested within the scope of sensory analysis:
variations due to cross contamination
microorganisms (contamination)
variations due to microbiological or chemical changes (mutation, large percentage of dead microorganisms, …)
This method describes the sensory evaluation of green beer.
breweries
In monitoring the status of the sensory characteristics of an intermediate product prior to testing the final product, it is essential that it is true to style (classification as a defined beer style) and that it is free of any atypical sensory characteristics.
The source of these atypical characteristics can be grouped into the following:
environmental contaminants (e.g., cleaning and disinfection residues, metal ions, ...)
microorganisms (contamination)
differences due to biological and chemical changes (fermentation problems, oxidation, enzymatic reactions, thermal stress, incomplete reactions due to disruptions during processing, …)
As with drinking water, the water used in the production of beer and non-alcoholic beverages must exhibit a neutral odor and flavor.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
A qualitative check is carried out by first filling an odorless bottle with the water sample, sealing the bottle and then agitating the sample through shaking. For a quantitative determination, if water exhibits an odor, the sensory threshold of the odor in the water is determined. To do so, the water is diluted with odor-free water to such an extent that the odor is barely perceptible (by a minimum of three individuals). One defines the odor threshold value as the ratio of the total volume (odorous water + odor-free water) to the volume of the water sample contained in the mixture. The taste test must always be carried out after the odor test since the sensation of odor is influenced by the sense of taste.
Barley malt (pilsner malt) and smoked malt intended for use in beer brewing or elsewhere in the food industry
The phenol fraction collected through steam distillation is mixed with 4-amino- 2,3-dimethyl-1-phenyl-3-pyrazolin-5-one (4-aminophenazone) under alkaline conditions and oxidized by potassium hexacyanoferrate(III) to form a pigment (fig. 1), which after extraction with chloroform, can be measured spectrophotometrically.