Suitable for analysis of all (laboratory) wort samples
Zinc in wort is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame or through electrothermal atomization; the measurement is made at 213.9 nm.
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 utilization of meaningful evaluation forms.