The method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
Using suitable tasting glasses is one of the fundamental prerequisites for the properly structured sensory evaluation of a beverage.
Prediction of the extract content and predetermination of the processability and value of a lot of barley for brewing purposes
The behavior of barley during the malting process, which is intended for large-scale malt production, must be known.
MEBAK approved and adopted a micromalting procedure on 6 April 1971 as a standard method for predicting the extract content and for determining the suitability of barley varieties for malting. In 2003, MEBAK shortened the procedure by one day for a total of six days for vegetative growth (steeping and germination), the same length of time as the EBC procedure.
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.
The 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 properly outfitting the tasting room and the sample preparation area.
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 the availability of suitable persons to serve as members of a tasting panel.
This method describes how to determine the thousand kernel weight of malt.
Barley malt intended for use in beer brewing or elsewhere in the food industry.
The thousand kernel weight is more meaningful for evaluating malt quality than the hectoliter weight. A relationship exists between the thousand kernel weight and both the sieving test and the extract yield of malt, since the percentage of extract contained in malt increases with increasing thousand kernel weight, given that the protein content remains constant. The thousand kernel weight rises with increasing moisture content of the malt; therefore, it must be calculated in reference to the dry substance of the malt to produce an objective measurement [1].