Determination of the proportional composition of grist fractions through sieve analysis
Malt grist, grist from adjuncts
The extract yield in the brewhouse is highly dependent on optimal milling of the malt or other grain. The composition of the brewery grist should therefore be monitored on a regular basis.
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).
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.
This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This method is employed for determining the appropriate level of intensity for certain product attributes.
This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The sensory properties of a product can be identified and quantified by a tasting panel trained in descriptive testing using the profile method. The product profile is impartial and is used for product development as well as for monitoring changes in the product over time.
This method described how to perform sensory analysis of hop-aromatic beers.
beer
A joint project in 2005 was organized by industry partners Hopsteiner, HVG and Johann Barth & Sohn along with the Central Marketing Organization of the German Agricultural Industries (CMA) and became known as the CMA scheme. This objective of this tasting scheme is to determine hop-related factors influencing the sensory analysis of beer.
First of all, the intensity and quality of the hop aroma and flavor are evaluated in their entirety according to a ten-point scale with 0 as unpleasant and 10 as very good/very pleasant. Then, the intensities of individual characteristics are also ranked on a ten-point scale, with 0 as imperceptible and 10 as very intense. For beer with a pronounced hop aroma, the following descriptors have become established in recent decades: fruity, floral, citrus, green-grassy and hop-spicy. These are available for specific training in the evaluation of hop oil fractions. Distinctive aromas detected by tasters can be described in the space provided. In order to characterize the overall impact of the hops, the bitterness is also evaluated sensorially. Both the intensity and the quality/harmony are evaluated on a ten-point scale, with 0 rated as completely lacking balance and 10 as very harmonious.
The mean values of the intensity of the hop aroma and flavor as well as the intensity of the bitterness are given on the score sheet (i.e., the sum of the scores divided by the number of tasters). The mean value of each aroma characteristic is reproduced as a spider diagram. The individual values should be checked for outliers prior to the calculating the mean. Since quality assessments are subjective by nature, the mean values can only be of limited value. However, they can be beneficial in determining whether any distinctive aroma or flavor characteristics were judged by the majority to be pleasant or unpleasant. The same applies to assessing the quality of the bitterness.
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 choosing an appropriate number of samples and presenting them to tasters in the relevant sequence.