A test for starch conversion with the iodine reaction
Congress mash, mash, wort
Higher molecular weight starch degradation products react with iodine after precipitation with alcohol. The reaction between iodine and starch results in the formation of an inclusion-type compound, evident by a change in color.
This method describes how to determine the percentage of cracked kernels as part of the visual and manual inspection of a lot of barley
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Visual assessment
This method describes how to determine the mycological status of a lot of barley as part of visual and manual inspections.
Kernels with a visually recognizable fungal infection is distinguished primarily by a black but at times pinkish red (barley) or white (wheat) discoloration over part or all of its surface. Pinkish red or white kernels indicate an infection by a species of Fusarium.
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.
This method describes the visual determination of glassiness in malt.
Malt intended for use in beer brewing or elsewhere in the food industry.
Visual evaluation of longitudinally cut endosperms of malt kernels
This method describes the visual determination of the endosperm color in malt.
Malt intended for use in beer brewing or elsewhere in the food industry.
Visual evaluation of longitudinally cut endosperms of malt kernels.