In order to homogenize the samples, isomerized pellets are ground prior to commencing the analysis.
Isomerized pellets intended for use in beer brewing or elsewhere in the food industry
The isomerized pellets are placed in a suitable mill, such as a coffee mill, are then ground to the point that they are sufficiently crushed to be analyzed.
Hop extract intended for use in beer brewing or elsewhere in the food industry
Hop extract may have been standardized to a defined alpha content prior ot filling, e.g., with glucose syrup. The hop extract and glucose syrup tend to separate after packaging. For this reason, both phases should be homogenized very well prior to performing any analyses.
Isomerized hop extract intended for use in beer brewing or elsewhere in the food industry
A representative sample of homogenized material is necessary for the analysis. For this reason, if at all possible, samples of the hops or hop products should be taken from their original packaging for analysis.
This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The basic prerequisites for properly conducting sensory analysis include assigning random numbers to samples which can later be referenced correctly to the results as well as employing the correct pouring technique when pouring the samples into the tasting glasses.
beer, beer-based beverages
The sample freed of the dissolved carbon dioxide through shaking and filtration of the liquid.
All alkaline cleaning solutions or "stack solutions" that contain sodium hydroxide (NaOH) as well as dissolved aluminum and/or soda (Na2CO3) in addition to free chlorine.
Alkaline cleaning agents and disinfectants containing chlorine can be determined by their alkalinity concentration. The chlorine present destroys most indicators by oxidation. Before adding the indicator, the chlorine must be eliminated by adding sodium thiosulphate to the sample.