This method describes the method for determining the germinative energy of barley by inducing germination in a germination box under defined conditions.
Barley intended for the production of malt is evaluated on the basis of germinative energy.
This method requires that the germination of barley be induced at a defined temperature and humidity. The germination period is three or five days.
The method describes the conditions required for carrying out sensory analysis.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is ensuring that it occurs under the correct tasting conditions and that the samples are at a suitable temperature.
This method describes the method for determining the germinative energy of barley under conditions similar to those during malting.
Barley intended for the production of malt is evaluated on the basis of germinative energy.
This method requires that the process of steeping with periodical intervals of air rests be simulated. The duration of steeping and germination lasts three days (or five days).
Barley intended for the production of malt is evaluated on the basis of germinative energy.
Two analyses are carried out on 100 kernels each, in 4 ml and 8 ml of water.
The method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is properly outfitting the tasting room and the sample preparation area.
This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is establishing the appropriate duration of tasting and evaluating samples.