This method describes how to test the sensory impact of filter aids and stabilizing agents under normal operating conditions.
Filter aids and stabilizing agents which are used in the brewing and food production industries
In order to test the influence and effects of filter aids in a routine production situation, it is recommended that a filtration trial be conducted under standard operating conditions.
The odor and flavor of the filtered beer is also tested as part of this trial.
The test should be conducted against a control sample that has not been in contact with the material to be tested.
This method describes the collection and division of samples of filter aids and stabilizing agents.
Filter aids and stabilizing agents which are used in the brewing and food production industries.
The collection and division of a representative sample is essential for the validity of the analysis results.
This method describes how to evaluate the sensory properties of filter aids and stabilization agents.
Filter aids and stabilization agents which are used in the brewing and food production industries
This test provides information regarding any odors transferred by filter aids to wort and beer. A minimum of three samples should be collected from each lot of the product delivered.
This method describes how to evaluate the sensory properties of filter aids and stabilizing agents.
Filter aids and stabilizing agents which are used in the brewing and food production industries
This test provides information regarding any flavor transferred by a filter aid to wort and beer. The filter aid is added to water at 20 °C and tasted.
All alkaline cleaning solutions or "stack solutions" that contain sodium hydroxide (NaOH) as well as dissolved aluminum and/or soda (Na2CO3) in addition to free chlorine.
Alkaline cleaning agents and disinfectants containing chlorine can be determined by their alkalinity concentration. The chlorine present destroys most indicators by oxidation. Before adding the indicator, the chlorine must be eliminated by adding sodium thiosulphate to the sample.
Determination of the concentration of alkaline cleaners on quicklime (CaO) and sodium hydroxide (NaOH) without soda (Na2CO3).
Determination of the quicklime (CaO) or sodium hydroxide (NaOH) content of the detergent solution with an acid solution (HCl or H2SO4) with corresponding equivalent concentration (normality) up to the color change of phenolphthalein (pH 8.2).
Quicklime
|
CaO + H2O |
→ Ca(OH)2 |
|
|
Ca(OH)2 + 2 HCl |
→ CaCl2 + H2O |
colorless against phenolphthalein |
|
Ca(OH)2 + H2SO4 |
→ CaSO4 + 2 H2O |
colorless against phenolphthalein |
Sodium hydroxide
|
NaOH + HCl |
→ NaCl + H2O |
colorless against phenolphthalein |
|
2 NaOH + H2SO4 |
→ Na2SO4 + 2 H2O |
colorless against phenolphthalein |