This method describes how to evaluate the odor of malt as part of visual and manual inspection procedures.
Malt intended for use in beer brewing or elsewhere in the food industry.
Evaluation of the odor of barley using the human olfactory apparatus
Suitable for analysis of all (laboratory) wort samples
Zinc in wort is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame or through electrothermal atomization; the measurement is made at 213.9 nm.