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.
This method describes the determination of four hop aroma compounds found in hops and hop products using gas chromatography.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The hop oil obtained through steam distillation (refer to links) is dissolved in an organic solvent, separated into its components by means of gas chromatography and determined with a flame ionization detector. The contents are expressed as a percentage of the area of each component compared to the overall area of the peak.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual inspection and sensory assessment.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
A reliable sampling method for whole hops and hop products is a prerequisite for obtaining suitable material for analysis. The effort involved in collecting the sample depends upon how uniform the hop product is.
Malt intended for use in beer brewing or elsewhere in the food industry
Viscometric Determination of Gelatinization Temperature (GT)
The gelatinization temperature (GT) can be determined using a rotary viscometer (e.g., amylograph or viscograph, Brabender GmbH & Co. KG, Germany [7] or Rapid-Visco-Analyser (RVA), Perten Instruments, a PerkinElmer Company, USA [8]).
Unlike the analysis method for adjuncts which do not contain a large amount of enzymes, for the analysis of barley malt, a mash with a mash to sparge ratio of 1 : 4 (similar to that commonly found in the brewing process) is used [9]. The sample is heated according to a programmable temperature/time program (refer to table 1) and the viscosity is measured using measuring stirrer throughout the process.
A gelatinization begins to occur, an increase in viscosity is registered; temperature of the sample is measured and identified as the corresponding gelatinization temperature. An increase in viscosity of a minimum of 24 cP (mPa × s) within six seconds is the evaluation criterion for the pasting temperature.
This method describes how to determine the moisture content of specialty malt.
Specialty malt intended for use in beer brewing or elsewhere in the food industry