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The DLG Score Sheet for Water concentrates primarily on the attributes of aroma and flavor. The appearance is evaluated for possible aberrations through verbal remarks.

Aroma

The highest number of points is awarded for a pure aroma impression without off-aromas.

A lower score is given for the evaluations “still pure” or “off-aroma”, whereby the latter must be accompanied by a specific description.

In extreme cases, the product can be classified as “not able to be evaluated”. Additional documentation of off-aromas can be recorded under the “other faults” section.

Flavor 
From the perspective of the DLG, a water sample will receive the highest number of points when it tastes “pure, typical” and “balanced”. Deviation from these attributes, the absence of freshness, and also a limited, one-sided character accompanied by off-flavors should result in lower scores. 

Due to the nature of their very hedonistic and general character, the terms “not completely true to style”, “not completely fresh” and “not completely balanced” are difficult to use objectively.
 

The DLG Tasting Scheme for Non-alcoholic Soft Drinks is divided into the following four sections:

• appearance/clarity

• aroma

• flavor

• harmony 

The total score only takes the attribute groups aroma, flavor and harmony into consideration. Any conspicuous characteristics of the appearance are recorded as comments.

• the characteristics of the aroma are a measure for the authenticity or distinctiveness of the declared aroma. Since consumers encounter the product together with the label and the product description including, if applicable, the perceived color of the product, the product must fulfill the sensory expectations of consumers, otherwise they may not be willing to buy it a second time. In this way, the complete impression of the product must correspond to the aroma conveyed by the product

• a fruity impression is a basic characteristic of non-alcoholic beverages; however, an inherently low fruit content should, of course, be reflected in an evaluation of this category

• the terms “pure” and “clean” can be considered a generic term for lacking off-flavors. A perfect score is given for the aroma, if it is found to be free of any off-aromas

• from the standpoint of consumers, under “typical”, they understand an authentic impression of a certain aroma, i.e., an apple-flavored fruit drink should be recognizable as a product containing apples by consumers without looking at the label

• in this example, “fresh” reflects the “natural” aspect of the product, i.e., the aroma should correspond to that of the natural ingredient. However, concessions are unavoidable for certain product categories and for legal restrictions (especially regarding the juice content)

• the attribute “one-sided” describes a beverage which is disproportionately skewed towards a single, typical aroma characteristic, without regard for any balancing aroma notes

• any foreign notes in the aroma and flavor should result in points being deducted. This does not necessarily refer to off-aromas but can merely mean unexpected fruit notes

• degradation of the aroma or flavor to such an extent that it is sensorially perceptible can result in fewer points being given in the category which includes the term “oxidation”

• fewer points may also be awarded for “flat", "stale” or “dull/musty” overtones

• likewise, (unnaturally) over-aromatized beverages may also be given fewer points

• unusually intense manifestations of the basic flavors normally found in soft drinks can be noted under “sweet”, “sour” (or too acidic) and “bitter”

• an uncharacteristically penetrating astringent note should especially be recorded if it is associated with bitter components or sour citrus products

• within the context of the overall score, the final assessment of the “harmony” should take into account the observations made about the previous attributes

It can be problematic for one single tasting scheme, which spans more than one category, to be used to define a group as heterogeneous as soft drinks. Practical experience shows that considering the three most important product groups (orange, lemon and cola) of soft drinks alone requires a quite diverse and distinctive set of descriptors and applicable quality criteria, which may only partially be encompassed by the rather general criteria of the tasting scheme. 

Inductively coupled plasma optical emission spectroscopy (ICP-OES) is a fast and reliable method for the laboratory analysis of metals. Inductively coupled plasma (ICP), a high frequency field of ionized gas, serves as a medium for atomizing and exciting the substances found in samples. Liquid, dissolved or aerosol samples are injected into the ionized gas stream. In emission spectroscopy, ICP can be used in conjunction with a number of optical and electronic systems either simultaneously or sequentially in multi-element spectrometers. In the plasma, the atoms and ions are excited to a higher energy state bringing about the emission of electromagnetic radiation (light), primarily in the ultraviolet and visible region of the spectrum. Metals ordinarily occur as ions in the temperature range typical for ICP of 6000 to 10000 K; however, non-metals and metalloids are only partially ionized.

ICP-OES operates within a very wide range. This usually encompasses six orders of magnitude in concentrations smaller than μg/l up to g/l, depending upon the element and the concentrations used for the set of analysis data. With ICP-OES, beer and wort can also be analyzed without prior processing of the samples, in contrast to AAS. Methods for determining the following in beer and wort will be described below: Al, B, Ba, Ca, Co, Cu, Fe, K, Mg, Mn, Mo, Na, P, Si, Sr, Sn and Zn.

Volatile aroma compounds are driven out of the sample through steam distillation. The ethanol distillate is adjusted to be alkaline and saturated with NaCl. The extraction of the aroma compounds is performed by shaking out with dichloromethane and the phases separated by centrifuging. The organic phase is further concentrated in a stream of nitrogen gas. An ammonia solution is added to remove the acids, because the acids would co-elute, thus preventing quantification of the target substances.

According to the DLG scheme of sensory evaluation for beer, the criteria aroma, flavor, fullness, liveliness and the quality of the bitterness are each evaluated on a five-point scale. Any faults in the aroma or flavor are to be described, although a number of descriptors are already provided on the form. The fullness is assessed in accordance with the parameters of the particular beer style. In evaluating the bitterness, quality is of prime importance, not intensity.

The form for the sensory analysis of beer-based beverages as part of the DLG Quality Assessment for Beer is provided for evaluating the following criteria:
Aroma:
Products are considered to be flawless if they possess pure, clean, typically fruity aromas. If a product is overly aromatized and/or oxidized or stale, points should be subtracted from its score. 

Purity of Flavor:
A pure, clean, aromatic flavor is also desirable here, and if coupled with a well-balanced sugar to acid ratio, a perfect score is given. If a product is overly aromatized, exhibits off-flavors or is out of balance, i.e. if one of the relevant building blocks (sweet, sour, bitter) central to the flavor of a beer-based beverage is too pronounced, then this defect should be recorded on the form.

Liveliness:
The liveliness is assessed according to the five-point scale, the upper and lower limits of which are designated as “very lively” (5) to “very flat” (1).

Harmony:

The overall impression is evaluated under “harmony”.