This method describes how to correctly collect a sample of water.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Collecting samples correctly is a prerequisite for obtaining flawless analytical results. The sample collection method must be adapted to align with the purpose of the analysis method. As a rule, separate samples are taken for chemical and microbiological analyses, since different equipment and containers are required for the collection and treatment of samples.
In principle, sample collection methods are distinguished as follows:
Random samples collected for analysis identify possible contamination or can be collected for purposes of orientation prior to more extensive sampling.
Both intermittent (discontinuous) sample collection (according to certain time intervals, volumes or flow rates) and continuous sampling, which allows for constant monitoring of flowing water for compliance with quality standards, are possible. Samples taken continuously can be mixed to create composite samples and provide mean data.
A series of samples (taken at different depths or over a given area to perform profile tests) are collected for analysis in the process of testing standing water.
The method describes how to correctly collect samples of drinking water.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Collecting samples correctly is a prerequisite for obtaining impeccable analytical results. The sample collection method must be tailored to fit the purpose of the analysis. As a rule, separate samples are taken for chemical and microbiological analyses, since different devices and vessels are required for collecting and handling the samples.
This method allows a prediction of the expected permanent turbidity of the beer.
Suitable for all beers.
Strong supercooling causes reversible turbidity in beer, which depends on the condition of the beer and is caused by precipitated polyphenol-protein complexes. The addition of alcohol reduces the solubility of the complexes and thus accelerates the formation of turbidity.
The cold test, which can be performed very quickly, allows predictions to be made about the expected permanent turbidity of the beer. Immediately after filtration or bottling, the AKT provides indications of the turbidity potential of a beer and the effectiveness of stabilization measures, which can then be evaluated and modified if necessary.
The influence of oxygen is not recorded by the test.
Beer is cooled strongly (to -8 °C) in a cuvette with the addition of alcohol (up to 6 %) (down to -8 °C). The turbidity formed in a specified time (40 min) is measured (EBC formazin units).