This method is suitable for the determination of steam-volatile aroma compounds in wort.
Volatile aroma compounds are driven out of the sample through steam distillation. The ethanol distillate is adjusted to be alkaline and saturated with NaCl. The extraction of the aroma compounds is performed by shaking out with dichloromethane and the phases separated by centrifuging. The organic phase is further concentrated in a stream of nitrogen gas. An ammonia solution is added to remove the acids, because the acids would co-elute, thus preventing quantification of the target substances.
The method is suitable for the determination of water vapor volatile aroma compounds in beer.
Volatile aroma compounds are driven out of the sample through steam distillation. The ethanolic distillate is saturated with NaCl. Potassium hydrogen sulfite is added to separate carbonyl groups that might interfere with the analysis. The extraction of the aroma compounds is performed by shaking out with dichloromethane and the phases separated by centrifuging.
The method is suitable for the determination of steam-volatile aging indicators in beer.
Volatile aging indicator substances are driven out of the sample through steam distillation. The ethanol distillate is adjusted to be alkaline and saturated with NaCl. The extraction of the aroma compounds is performed by shaking out with dichloromethane and the phases separated by centrifuging. The organic phase is further concentrated in a stream of nitrogen gas. Ammonia solution is added to remove the acids, as the acids would coelute, thus preventing the quantification of important substances.
Barley malt (pilsner malt) and smoked malt intended for use in beer brewing or elsewhere in the food industry
The phenol fraction collected through steam distillation is mixed with 4-amino- 2,3-dimethyl-1-phenyl-3-pyrazolin-5-one (4-aminophenazone) under alkaline conditions and oxidized by potassium hexacyanoferrate(III) to form a pigment (fig. 1), which after extraction with chloroform, can be measured spectrophotometrically.
This method is suitable for (bottom-fermented) beer and beverages.
The fraction of phenols extracted using steam are converted to color complex using 4-amino-2,3-dimethyl-1-phenyl-3-pyrazolin-5-one (4-aminophenazone) in an alkaline medium and through oxidation with potassium ferrocyanide (III), which can be measured spectrophotometrically after extraction with chloroform (fig. 1).
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.