Hop extract intended for use in beer brewing or elsewhere in the food industry
Volumetric determination of the husk fraction
Grist from malt or adjuncts
The sieve analysis is performed on a sample of brewery grist of a known weight with a shaking device containing a set of sieves (according to DIN ISO 3310-1 specifications or a Pfungstädter plansifter sieving device). The material retained on sieve 1 is then poured into a 500 ml graduated cylinder and the volume (without shaking) is read on the graduated cylinder.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
Hop constituents are distributed between an aqueous acidic methanolic phase and diethyl ether. Hop bitter substances extracted with ether are subsequently separated according to their different solubility properties in cold methanol and hexane into fractions: total resins, soft resins and hard resins. The soft resins are further separated according to their capacity to form complexes with lead salts into α-acids (conductometer value) and a β-fraction.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The volatile constituents in hops or hop products are obtained by means of steam distillation. The hydrocarbon and oxygen fractions are separated using a process involving column chromatography.
This method describes how to determine the hard resin fraction in hops and hop products; for the procedure, refer to the MEBAK method R-300.03.901 [2016-03].
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The hard resins are calculated by subtracting the soft resins from the total resins. This yields the hard resin content as a percentage of the total resins.
This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is selecting suitable candidates as members of the tasting panel.