This method describes how to conduct a simple descriptive test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This simple descriptive analysis provides a method for articulately communicating sensory attributes. The method can be utilized to formulate a list of attributes for the profile test. The list of attributes must then be statistically corroborated and reference samples employed to ensure that all of the testers identify the same reference substance for each of the given attributes (e.g., rancid butter, sweaty = reference substance butyric acid).
Applicable for all (laboratory) wort
The Congress wort is heated in order to inactivate the amylolytic enzymes, and afterwards added to an Erlenmeyer flask along with 7.5 g/100 ml yeast where it is allowed to completely ferment out under constant agitation. The difference in the extract before and after fermentation is measured in order to calculate the limit of attenuation.
This method describes the visual determination of the color of roasted malt beer/extract.
Roasted malt beer/extract intended for use in beer brewing or elsewhere in the food industry.
Determination/calculation of original gravity, alcohol and real extract content after distillation of beer, beer-based beverages or beverages.
Beer, beer-based beverages, beverages
After distillation of the sample, the original gravity, alcohol and real extract content of the beer in beer-based beverages or other beverages can be determined from the densities of the distillate and residue.
Determination of the concentration of dissolved carbon dioxide in carbonated beverages through titrimetry (dimensional analysis)
This method is suitable for determining the dissolved carbon dioxide in carbonated beverages for concentrations ranging from 0 to 8.4 g/l.
Through the addition of a sodium hydroxide solution, the carbon dioxide in beer becomes bound as sodium hydrogen carbonate or sodium carbonate. Sulfuric acid is added to an aliquot of the beer treated with sodium hydroxide. This causes the carbon dioxide to be released again, after which a stream of air conducts the carbon dioxide into a barium hydroxide solution. Through titration of the excess barium hydroxide, the carbon dioxide content of the beer can be determined [1].