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 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
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 evaluate the odor of kernels in a lot of barley as part of the visual and manual inspection process.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Evaluation of the odor of barley using the human olfactory apparatus.
This method describes how to evaluate the moisture present in barley 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.
Manual inspection of the moisture present in 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