The purpose is to detect traces of potential or obligate beer-spoilage microorganisms after the wort production process. Potential and obligate beer-spoilage organisms introduced at this stage can have a lasting effect on the finished beer. The cold wort pathway is particularly susceptible to primary contamination. It is possible for beer-spoilage organisms to spread throughout the brewery.
In all brewery microbiological analysis, the aim is to detect obligate beer-spoilage organisms in particular, but also potential beer-spoilage organisms that can lead to spoilage of the beverage.
Wort samples of all kinds.
Analysis of wort for beer-spoilage bacteria (anaerobic). In the case of trace infections, it may be necessary to carry out a second enrichment. Slow-growing (e.g. Pediococcus spp.) or thermally damaged microorganisms can also be detected here.