This method describes the conditions under which sensory analysis is performed.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is training the members of the tasting panel.
This method describes how to test the sensory impact of filter aids and stabilizing agents under normal operating conditions.
Filter aids and stabilizing agents which are used in the brewing and food production industries
In order to test the influence and effects of filter aids in a routine production situation, it is recommended that a filtration trial be conducted under standard operating conditions.
The odor and flavor of the filtered beer is also tested as part of this trial.
The test should be conducted against a control sample that has not been in contact with the material to be tested.
Wastewater generated in the industrial production of beer and food
The water sample is diluted with oxygen-rich water “free of oxidizable organic substances” so that after the incubation period there is still at least 2 mg oxygen per liter left in the water. Afterward, the dissolved oxygen in the diluted sample should be determined immediately and then again after five days using an iodometric method or with oxygen electrodes. The difference between the two values yields the BOD5 (taking into account the dilution factor).