This method describes how to determine the fermentable carbohydrates in wort or in the Congress wort using high performance liquid chromatography.
Applicable for all (laboratory) worts
Fructose, glucose as well as disaccharides and trisaccharides (maltose and maltotriose) are determined using high performance liquid chromatography (HPLC).
Wort or beer is deionized using an ion exchanger. The sample is filtered and concentrated using a solid-phase column and analyzed chromatographically. The concentration of the sugars present in the sample is calculated from the chromatograms obtained by analysis of the calibration solutions.
This method describes how to determine the fermentable sugars in the (Congress) wort using high performance liquid chromatography.
Applicable for all (laboratory) worts
The separation is based upon a combination of reversed phase, normal phase, ion exclusion and ion exchange chromatography. The detection is carried out using an RI detector.
Determination of the fermentable extract in beer and wort
This method is suitable for all types of beer and wort.
Beer or wort is fully attenuated under agitation in an Erlenmeyer flask after yeast has been added. From the difference between the extract content prior to fermentation commencing (original gravity) and after fermentation is complete, the limit of attenuation is calculated.
Real extract minus apparent extract of the fully attenuated beer (from which the alcohol was removed) yields the value for “apparent attenuation”, because during the final stages of attenuation alcohol is produced.
The portion, which has actually been fermented, can be calculated through multiplication by the factor 0.81. This factor is related to the so-called attenuation quotient q [1].
Analysis of the sugar spectrum in all beverages
Fructose, glucose as well as disaccharides and trisaccharides (maltose and maltotriose, DP 2 and DP 3) are determined using high-pressure liquid chromatography (HPLC).
Wort or beer is deionized using an ion exchanger. The sample is filtered and concentrated using a solid-phase column and analyzed chromatographically. The concentration of the sugars present in the sample is calculated from the chromatograms obtained by analysis of the calibration solutions.
The method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
Using suitable tasting glasses is one of the fundamental prerequisites for the properly structured sensory evaluation of a beverage.
This method describes the conditions under which sensory analysis is to be performed.
Beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the fundamental prerequisites for a properly structured sensory evaluation of beverages is training members of the tasting panel.