The method is suitable for the determination of water vapor volatile aroma compounds in beer.
Volatile aroma compounds are driven out of the sample through steam distillation. The ethanolic distillate is saturated with NaCl. Potassium hydrogen sulfite is added to separate carbonyl groups that might interfere with the analysis. The extraction of the aroma compounds is performed by shaking out with dichloromethane and the phases separated by centrifuging.
Malt intended for use in beer brewing or elsewhere in the food industry
Viscometric Determination of Gelatinization Temperature (GT)
The gelatinization temperature (GT) can be determined using a rotary viscometer (e.g., amylograph or viscograph, Brabender GmbH & Co. KG, Germany [7] or Rapid-Visco-Analyser (RVA), Perten Instruments, a PerkinElmer Company, USA [8]).
Unlike the analysis method for adjuncts which do not contain a large amount of enzymes, for the analysis of barley malt, a mash with a mash to sparge ratio of 1 : 4 (similar to that commonly found in the brewing process) is used [9]. The sample is heated according to a programmable temperature/time program (refer to table 1) and the viscosity is measured using measuring stirrer throughout the process.
A gelatinization begins to occur, an increase in viscosity is registered; temperature of the sample is measured and identified as the corresponding gelatinization temperature. An increase in viscosity of a minimum of 24 cP (mPa × s) within six seconds is the evaluation criterion for the pasting temperature.
wort, beer
Yeast (16 g/100 ml) is added to (boiled) wort or beer in an Erlenmeyer flask and allowed to ferment completely in approx. 7 h under constant agitation. The limit of attenuation is calculated from the difference between the extract content prior to (original gravity) and after fermentation. [1, 2, 3]
The method describes how to determine the sulfate content of water by means of a photometric cuvette test.
In the presence of barium chloride, sulfate ions form barium sulfate, which is only slightly soluble in water. The turbidity produced by doing so is determined with a photometer.
The method describes how to determine the chlorine dioxide content of water photometrically with a cuvette test.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Determination of the concentration of carotenoids and provitamin A
This method is suitable for NAB and juice.
The carotenoids are extracted with a solvent. The total carotenoid content in this solution is determined photometrically. After dissolving in ethanol, the content of β-carotene and α-carotene is determined using HPLC through separation on a C30 phase. The vitamin A content is then calculated.