This method describes the determination of water sensitivity in barley.
Barley intended for the production of malt is evaluated on the basis of water sensitivity.
The 4 ml test measures the normal germinative energy of a barley sample. The 8 ml test provides information regarding the level of water sensitivity. During the steeping process, the water sensitivity of a barley sample must be taken into consideration. The duration of the air rest or dry-steep period must be extended with increasing sensitivity.
The water sensitivity is expressed as the difference between the germinative energy measured in the 4 ml and 8 ml tests.
This method describes the determination of the extract content of malt through the application of a complete extraction technique.
Malt intended for use in beer brewing or elsewhere in the food industry
Since the Congress mash method does not accurately quantify the extract content of malt, an attempt was made to eliminate the sources of error present in the method. The method described below incorporates the procedure for producing a Congress mash according to the EBC, followed by a complete extraction of the dissolved substances with a suitable apparatus. After the extraction is complete, the weight is determined. This method is preferred for determining brewhouse yield (e.g., during brewhouse equipment commissioning tests).
The method describes the procedure for conducting a paired comparison test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The method can be employed to reveal slight differences between two samples, e.g., the type and expression of specific attributes or the overall impression as well as for training and selection of individuals for a tasting panel.
This method describes how to carry out the triangle test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The method can be employed to reveal slight differences between two samples, e.g., the type and expression of specific attributes or the overall impression as well as for training and selection of individuals for a tasting panel. This test is specifically recommended when the number of available tasting panel members is limited and/or there is no risk of sensory fatigue.
This method describes how to carry out the ranking test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This method is applicable for the rapid classification of products, e.g., the type and expression of specific attributes or the overall impression as well as for training and selection of individuals for a tasting panel. The application is especially recommended in cases when samples must first be presorted prior to testing with other test methods or also if evaluative testing using a scale requires too much effort.
Two or more samples should be evaluated together in any order by a minimum of five trained tasting panel members. The samples should then be ranked in order of their overall impression, for instance. The statistical evaluation of the test results is calculated using a ranking system by number.
This method describes how to carry out the quantification of acceptance test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
In consumer tests, the sensory acceptance for each individual product is determined using a scale with verbal anchor points.