/ RAW MATERIALS / Adjuncts

R-100.04.183 [2016-03] Protein Content in Adjuncts – NIT

The use of adjuncts is allowed for the production of beer which is not brewed according to the beer purity law – as long as they comply with national guidelines for beer production [1].

The analysis methods listed below are suitable for all types of starch products added during the mashing process (rice, corn grits, etc., in various processed forms such as flakes or grits), as well as for sugar and syrup samples which are added during wort boiling.

Those using corn or corn products as adjuncts in the brewing process should be aware of the possibility that they could receive genetically modified material in their adjuncts due to lack of monitoring or testing or through accidental or unplanned mixture. In Europe, professional brewing organizations in each member state have developed procedures to help prevent contamination with these materials, designed to ensure that only non-GMO products enter grain mills or breweries. For related quality control testing and fulfillment of defined quality standards, qualitative and quantitative PCR analysis methods are performed in special, accredited laboratories at the individual production stages between agricultural producers and breweries.

References

MEBAK Band Mikrobrauereien, Selbstverlag der MEBAK, S. 101–124, Freising 2015, ISBN: 978-3-9815960-5-2

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Application/Purpose

This method describes how the protein content in adjuncts is determined.

Scope of Application

Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be added at certain points in the processes of beer or other beverage production

Principle

from R-110.41.183 Protein Content in Barley – NIT

In contrast to the NIR method, the more recently developed NIT method measures the light passing through the samples. This technique requires no pretreatment of the samples, thus eliminating a major source of error. The large sample size, approx. 500 g, makes highly precise measurements possible. Measurements are usually made in the wavelength range of 570−1100 nm.

Calibration and the calculations for determining the amounts of the various constituents are both performed in the same way as in the NIR method. Special software for personal computers can be employed to create the calibration data, which uses the data structure generated and stored in the NIT device as a basis for the calculations. The advantages offered by this method are the rapidity of the analysis (approx. 45 s per sample) and the absence of chemicals.