As is the case with drinking water, water employed for the production of beer and soft drinks must be neutral in odor and taste.
beer, beer-based beverages, non-alcoholic beverages, mineral water
A qualitative test is performed after shaking the water in a sealed, odor-neutral bottle. Water possessing an odor is measured quantitatively on the basis of a sensory threshold. Water possessing an odor is diluted with odorless water until the odor is barely perceptible (by at least three people). The ratio of the total volume (water with odor + odorless water) to the volume of the mixture containing the water sample is designated as the odor threshold. The taste test should always be performed after evaluating the odor, since the perception of odor can be influenced by flavor.
As with drinking water, the water used in the production of beer and non-alcoholic beverages must exhibit a neutral odor and flavor.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
A qualitative check is carried out by first filling an odorless bottle with the water sample, sealing the bottle and then agitating the sample through shaking. For a quantitative determination, if water exhibits an odor, the sensory threshold of the odor in the water is determined. To do so, the water is diluted with odor-free water to such an extent that the odor is barely perceptible (by a minimum of three individuals). One defines the odor threshold value as the ratio of the total volume (odorous water + odor-free water) to the volume of the water sample contained in the mixture. The taste test must always be carried out after the odor test since the sensation of odor is influenced by the sense of taste.
During sensory evaluation, the cones are rubbed between the hands and the quality of the aroma is distinguished in terms of purity, fineness and intensity.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the aroma of hop cones is performed through visual and manual inspection.
Points to be awarded: 1−30
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual and manual inspection.
Water intended for use in beer brewing as well as in the production of other foods
Steam-volatile phenols form by bonding with diazotized p-nitroaniline azo dyes; the intensity of the resultant color is measured photometrically following extraction with n-butanol.
The intensity of the color, based on a saturation threshold of phenol of 100 %, is as follows:
phenol 100 % m-xylenol 52 %
o-cresol 147 % p-xylenol 92 %
m-cresol 120 % guaiacol 165 %
p-cresol 21 % pyrocatechol 29 %
o-xylenol 16 % α-naphthol 23 %
This method describes how to evaluate the odor of kernels in a lot of barley as part of the visual and manual inspection process.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Evaluation of the odor of barley using the human olfactory apparatus.