This method describes how to determine the capacity for water imbibition (moisture uptake) in barley.
Barley intended for the production of malt is evaluated on the basis of its capacity for water imbibition.
Barley is steeped according to a defined scheme, and the absorption of the steeping liquor by the kernels at defined times is determined by calculating the moisture content. The moisture content after 72 h steeping time is used to assess the absorption of steeping liquor or the capacity for water imbibition in barley.
This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This method is employed for determining the appropriate level of intensity for certain product attributes.
This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The sensory properties of a product can be identified and quantified by a tasting panel trained in descriptive testing using the profile method. The product profile is impartial and is used for product development as well as for monitoring changes in the product over time.
This method describes how to determine the true color of water by means of spectrophotometry.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The color of water is determined by measuring the absorbance at a minimum of three wavelengths at various points across the visual spectrum:
λ1 = 436 nm (obligatory), λ2 = 525 nm, λ3 = 620 nm (for λ2, λ3 minor deviations are permitted). If necessary, measurements at additional wavelengths must be carried out.
This method describes how to determine the color of water by visual means.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Wastewater generated in the industrial production of beer and food
Well-mixed wastewater is poured into an Imhoff funnel, and the volume of sludge is recorded using the volumetric scale on the graduated cylinder after a settling time of two hours.
After decanting the supernatant, the deposits are quantitatively transferred to a platinum dish in which, after drying at 105 °C, the dry residue after evaporation is determined by weight.
After annealing in a muffle furnace at 550 °C for 30 min, the ash content is determined gravimetrically.
The annealing losses are calculated from the difference in weight between the dry residue after evaporation and the ash content.