Suitable for any wort or mash
The time required for a volumetrically defined amount of fluid (the volume between two marks on the tube of the viscometer) to flow through a capillary of a defined length is measured.
Definition:
1 square meter per second is the kinematic viscosity of a homogenous fluid with a dynamic viscosity of 1 Pa × s and a density 1 kg/m3.
The unit for expressing kinematic viscosity (the relationship of viscosity to density = viscoplasticity) is 1 m2/s = 106 mm2/s
The method describes how to determine the temperature of water using a thermometer.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Measurement of the water temperature at the sampling location as well as the ambient room temperature is of consequence for evaluating analysis results, the solubility of gases in water and possible reactions. Sudden variations in the temperature of well water might indicate that surface water is entering the well.
Determination of the viscosity of beverages
wort, beer, beer-based beverages, NAB, juice, beverages in general
Capillary viscometers measure the kinematic viscosity of Newtonian fluids, unlike falling ball and the rotational viscometers, which directly measure the dynamic viscosity. However, with values for the kinematic viscosity and the density of the test liquid, the dynamic viscosity can be calculated.
The time required for a volumetrically defined amount of fluid (the volume between two marks on the tube of the viscometer) to flow through a capillary of a defined length is measured.
1 square meter per second of a homogenous fluid with a dynamic viscosity of 1 Pa × s and a density 1 kg/m³
The unit for expressing kinematic viscosity (the relationship of viscosity to density = viscoplasticity) is 1 m²/s = 106 mm²/s
The kinematic viscosity is expressed as 1 square meter per second of a homogenous fluid with a dynamic viscosity of 1 Pa × s and a density 1 kg/m³.
The method is suitable for the determination of water vapor volatile aroma compounds in beer.
Volatile aroma compounds are driven out of the sample through steam distillation. The ethanolic distillate is saturated with NaCl. Potassium hydrogen sulfite is added to separate carbonyl groups that might interfere with the analysis. The extraction of the aroma compounds is performed by shaking out with dichloromethane and the phases separated by centrifuging.
Determination of xanthohumol and isoxanthohumol
All beers, beer-based beverages, wort, ethanol extracts, CO2 spent hops and xanthohumol products
Xanthohumol and isoxanthohumol are dissolved with acetonitrile from the sample and following separation, are determined using a Nucleodur C18 column and UV detection.
Determination of the aromatic alcohols guaiacol, tryptophol, 4-ethyl guaiacol, 4-vinyl guaiacol, eugenol, tyrosol, 4-ethylphenol, 2-phenylethanol in beer
The method is suitable for beer brewed to any original gravity or to any alcohol content.
The aromatic alcohols in beer are isolated using solid-phase extraction and are detected using gas chromatography-mass spectrometry.