This method describes how to determine the α-acids and β-acids in hop extract using high-pressure liquid chromatography.
Hop extract intended for use in beer brewing or elsewhere in the food industry
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
After milling, hops and hop powder products are extracted using a diethyl ether/methanol mixture and a hydrochloric acid solution. The α-acids and β-acids dissolved in the ether phase are separated using reversed phase high-pressure liquid chromatography (RP-HPLC) and measured spectrophotometrically at a wavelength of 314 nm.
Hop extracts are dissolved in methanol. The α-acids and β-acids dissolved in the methanol are separated using reversed phase high pressure liquid chromatography (RP-HPLC) and measured spectrophotometrically at a wavelength of 314 nm.
The method describes how to determine the iso-α-acids, α-acids and β-acids in hop extracts and isomerized extracts by means of high-pressure liquid chromatography.
Hop extract and isomerized hop extract intended for use in beer brewing or elsewhere in the food industry
Hop extracts and isomerized hop extracts are dissolved in methanol. The iso-α-acids, α-acids and β-acids are separated using hig-pressure liquid chromatography (HPLC) with gradient elution and measured spectrophotometrically at a wavelength of 270 nm (iso-α-acids) and 314 nm (α-acids and β-acids).
This method describes the spectrophotometric determination of the color of roasted malt beer/extract.
Roasted malt beer/extract intended for use in beer brewing or elsewhere in the food industry.
Qualitative detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria in NAB raw material samples.
Raw material samples (e.g. fruit juice concentrates, sugar syrup, etc.) in the non-alcoholic beverage section.
Detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria by means of liquid pre-enrichment.
Brewery yeast culture, pitching and harvest yeast as well as pure yeast.
Thermally extracted yeasts release their cell contents into the surrounding medium (= yeast water), which is then available for bacteria.