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.
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 and manual inspection.
This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This method is employed for determining the appropriate level of intensity for certain product attributes.
Determination of formic acid by enzymatic means.
This analysis is suitable for wort, beer, malt-based drinks, nutritional beer, beer-based mixed drinks, non-alcoholic soft drinks, NAB, fruit juice, soft drinks, juices, drinks.
Formic acid can be found in beer in small quantities, and it is also formed by contaminating bacteria, for example, by lactic acid bacteria (rods).
In the presence of the enzyme formate dehydrogenase (FDH), the formic acid created in this reaction is quantitatively oxidized to bicarbonate by nicotinamide adenine dinucleotide (NAD):
\(\text{Formic acide (HCOO}^- \text{) + NAD}^+ \space\text{+ H}{_2}\text{O }\space ^{\underrightarrow{\text{FDH}}} \space \text{CO}{_2}\text{ + NADH + H}^+\)
The amount of NADH+H+ formed during the reaction is equivalent to the amount of formic acid and can be determined photometrically based on its absorbance at 340 nm.
This method describes how to determine the capacity for water imbibition (moisture uptake) in barley.
Barley intended for the production of malt is evaluated on the basis of its capacity for water imbibition.
Barley is steeped according to a defined scheme, and the absorption of the steeping liquor by the kernels at defined times is determined by calculating the moisture content. The moisture content after 72 h steeping time is used to assess the absorption of steeping liquor or the capacity for water imbibition in barley.
This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The sensory properties of a product can be identified and quantified by a tasting panel trained in descriptive testing using the profile method. The product profile is impartial and is used for product development as well as for monitoring changes in the product over time.