This method describes how to determine the tendency of a sample to exhibit gushing.
Malted and unmalted grain intended for use in beer brewing or elsewhere in the food industry
A sample is collected of the cereal to be tested and a hot water extraction is carried out. After cold break separation, the sample is carbonated and bottled. After shaking and then opening the bottle, the volume of liquid that fobs over and out of the bottle is measured. This value is used to determine the gushing potential for the malt or adjunct.
This method describes how to determine the gushing potential of a sample to be analyzed.
Malted and unmalted grain intended for use in beer brewing or elsewhere in the food industry
A cold water extract of a malt or adjunct (coarse grist) is concentrated through boiling; subsequently, standardized bottled water is added to the extract. The extract is filled in bottles. After the bottles have been shaken according to a defined procedure, they are opened and the weight of liquid fobbing out of the bottles as foam (gushing) is determined and taken as a measure of the gushing potential for the malt or adjunct in question.
Determination of the vicinal diketone content (diacetyl + 2,3-pentanedione) as well as the total diketone content in beer
The method is suitable for filtered beers brewed to any original wort or to any alcohol content as well as for fermenting wort.
Diacetyl (2,3-butanedione) and 2,3-pentanedione are detected photometrically in the beer after steam distillation. It is also possible to determine precursors in green beer.
Analysis of the chloride content of beer, wort, water, NAB and other beverages
The analysis method can be employed for determining the chloride content of beer, wort, water, NAB and other beverages.
Chloride ions are precipitated with silver nitrate as silver chloride. The endpoint of the titration can be determined by means of a conductometer. The conductivity increases as soon as all of the chloride ions are eliminated, causing the concentration of the unbound silver nitrate to increase.
Hop extract intended for use in beer brewing or elsewhere in the food industry
Determination of glucuronolactone by means of ion chromatography and pulsed amperometric detector
This method is suitable for energy drinks and non-alcoholic beverages.
Glucuronolactone is separated by means of a strongly alkaline eluent with an ion exchange column. It is detected and quantified electrochemically using a pulsed amperometric detector (PAD).
Through creating a potential, the ions are oxidized on a gold electrode and induce a measurable charge. To prevent the electrode from being coated over a short time, the potential is then reversed to reduce and release the ions from the electrode.