Applicable for malt (or the wort produced from it) and all (laboratory) worts
The analysis sample (e.g., Congress wort or wort from above the grain bed during lautering) undergoes a chemical reaction with an acetic acid/thiobarbituric acid solution; the resulting product is yellow in color and is measured spectrophotometrically.
wort, beer
The thiobarbituric acid index is a measure of the cumulative thermal stress brought about by exposure to heat (intensity) in malt and wort. The TBI is a figure, which indicates the presence of numerous Maillard reaction products in addition to 5-hydroxymethylfurfural (HMF) and other organic compounds.
The analysis sample (e.g., wort, beer or wort obtained from a standardized method, such as Congress wort) undergoes a chemical reaction with an acetic acid/thiobarbituric acid solution; the resulting product is yellow in color and is measured spectrophotometrically.