This method describes how the extract content of adjuncts is determined.
After gelatinization of the starch in the adjunct, the starch is liquefied and converted through the addition of malt. Subsequently, the extract content is determined according to the procedure given in the method for malt analysis.
Determination of nitrogenous compounds in beer and wort (crude protein) detectable using Kjeldahl digestion
This method is suitable for wort and beer.
Nitrogen determination according to Kjeldahl is divided into the following steps:
Digestion of the sample (oxidation of proteins to H2O, CO2 and NH3), during which the NH3 is carried over in (NH4)2SO4 using H2SO4
Distillation (distillation of NH3 over into a boric acid solution)
Titration (determination of the amount of NH3 present in the receiver after distillation) [1]
Detection of harmful yeasts and bacteria by means of membrane filtration and subsequent incubation on OFS agar.
Liquid sugar, filterable concentrates and raw materials.
A defined sample quantity is diluted, membrane-filtered, incubated and analysed.
Detection of harmful yeasts and bacteria using liquid enrichment.
All non-filterable concentrates, bases and syrups.
A defined portion of the sample is mixed with culture medium (SSL broth), incubated and analysed.
Detection of fermentable yeasts and bacteria using the pour-plate method after prior liquid enrichment.
All non-filterable concentrates, bases and syrups.
The sample, which is pre-enriched in the SSL broth, is suspended in the culture medium (OFS agar), incubated and analysed.
Quantitative detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria in non-alcoholic beverage raw material samples.
Raw material samples (e.g. fruit juice concentrates, sugar syrup, etc.) in the non-alcoholic beverage section.
Detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria using the pour-plate method.