Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The polyphenols are extracted from the hops using hot water. In an alkaline environment, they form a red pigment with iron (III) ions, which is measured spectrophotometrically at 600 nm.
Determination of the total polyphenol content
This method is suitable for wort, beer and other beverages
Polyphenols react with ferric iron (Fe3+) in an alkaline solution, forming iron complexes. The complexes created by the reaction yield a brownish color, which is measured spectrophotometrically at 600 nm [2].
This method describes how to determine the total nitrogen in malt.
Malt intended for use in beer brewing or elsewhere in the food industry.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
A specified quantity of water is evaporated, and any remaining moisture is subsequently eliminated in a drying oven. The dry residue is then weighed.
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.
The method describes how to calculate the total exposure of individuals to radionuclides in drinking water.
Drinking water intended for use as an ingredient in the production of beer (brewing liquor) or other foods