Fusarium culmorum contamination in barley or wheat can be visually determined with the naked eye after three to five days of incubation on mannitol agar to which malachite green has been added.
Green beer, beer
The original gravity (p), apparent extract (EA) and real extract (ER) of the green beer and the fully matured beer are measured. From this, the apparent and real attenuation are calculated. Normally, only the apparent attenuation of beer is determined in practice.
This method describes the sensory evaluation of green beer.
breweries
In monitoring the status of the sensory characteristics of an intermediate product prior to testing the final product, it is essential that it is true to style (classification as a defined beer style) and that it is free of any atypical sensory characteristics.
The source of these atypical characteristics can be grouped into the following:
environmental contaminants (e.g., cleaning and disinfection residues, metal ions, ...)
microorganisms (contamination)
differences due to biological and chemical changes (fermentation problems, oxidation, enzymatic reactions, thermal stress, incomplete reactions due to disruptions during processing, …)
Determination of organic acids using ion chromatography
This method is suitable for beer, wort, green beer, NAB, water and wastewater
Separation by ion chromatography followed by conductivity detection.