Determination of the vicinal diketone content (diacetyl + 2,3-pentanedione) as well as the total diketone content in beer
The method is suitable for filtered beers brewed to any original wort or to any alcohol content as well as for fermenting wort.
Diacetyl (2,3-butanedione) and 2,3-pentanedione are detected photometrically in the beer after steam distillation. It is also possible to determine precursors in green beer.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Determination of the dry residue (ash content) of a filtered or unfiltered water sample.
Analysis of the chloride content of beer, wort, water, NAB and other beverages
The analysis method can be employed for determining the chloride content of beer, wort, water, NAB and other beverages.
Chloride ions are precipitated with silver nitrate as silver chloride. The endpoint of the titration can be determined by means of a conductometer. The conductivity increases as soon as all of the chloride ions are eliminated, causing the concentration of the unbound silver nitrate to increase.
Hop extract intended for use in beer brewing or elsewhere in the food industry
Determination of glucuronolactone by means of ion chromatography and pulsed amperometric detector
This method is suitable for energy drinks and non-alcoholic beverages.
Glucuronolactone is separated by means of a strongly alkaline eluent with an ion exchange column. It is detected and quantified electrochemically using a pulsed amperometric detector (PAD).
Through creating a potential, the ions are oxidized on a gold electrode and induce a measurable charge. To prevent the electrode from being coated over a short time, the potential is then reversed to reduce and release the ions from the electrode.
Determination of total diacetyl in beer.
The method is suitable for beers of all original wort ranges and alcohol contents.
Beer is thermally treated to cause the precursors present in the sample to transform into their respective vicinal diketones. Using the headspace technique, the concentration of total diacetyl is determined using gas chromatography. The linearity of the detector and the determination of the concentrations of analytes in the sample are achieved by using multiple concentration levels within their relevant range and through evaluation of the relative area under the peaks. Depending upon the operating conditions of the chromatograph, the relative areas under the peaks can also be used to determine the concentrations. The method is suitable for beer brewed to any original gravity or to any alcohol content.