This method describes the method for determining the germinative energy of barley by inducing germination in a germination box under defined conditions.
Barley intended for the production of malt is evaluated on the basis of germinative energy.
This method requires that the germination of barley be induced at a defined temperature and humidity. The germination period is three or five days.
Barley intended for the production of malt is evaluated on the basis of germinative energy.
Two analyses are carried out on 100 kernels each, in 4 ml and 8 ml of water.
Analysis for determining the taurine content after derivatization using HPLC
This analysis is suitable for energy drinks and NAB.
Taurine is derivatized using dansyl chloride, separated using HPLC in reversed phases and determined with a fluorescence detector.
As is the case with drinking water, water employed for the production of beer and soft drinks must be neutral in odor and taste.
beer, beer-based beverages, non-alcoholic beverages, mineral water
A qualitative test is performed after shaking the water in a sealed, odor-neutral bottle. Water possessing an odor is measured quantitatively on the basis of a sensory threshold. Water possessing an odor is diluted with odorless water until the odor is barely perceptible (by at least three people). The ratio of the total volume (water with odor + odorless water) to the volume of the mixture containing the water sample is designated as the odor threshold. The taste test should always be performed after evaluating the odor, since the perception of odor can be influenced by flavor.
Determination of the amount of cold break material in the pitching wort
Cast-out wort, wort from the midpoint of chilling/pitching wort (without yeast)
The hot break material (trub) and any hop particles which may be present in the wort, must first be removed. After the wort has been cooled to 2 °C, it is filtered through a glass fiber filter. The residue remaining on the filter is dried and then weighed.
Cold break material or cold trub refers to all material that settles out in the process of chilling wort after separation of the hot trub or hot break material. Cold trub can be filtered out of the wort and primarily consists of proteins (48–57 %), tannins (11–26 %) and carbohydrates (20–36 %). The amount of cold break material in wort depends on the quality and composition of the raw materials, brewhouse equipment and wort handling. In academic and professional circles, opinions regarding the significance of cold break material for downstream processes and for the quality of the finished beer are strongly divided [1, 2, 5]. Under certain circumstances, the quantity of cold break material in wort may exceed 250 mg/l, especially where accelerated fermentation is practiced. Ultimately, this can detract from the flavor of the finished beer [3]. Breweries, where removal of the cold break material has been practiced successfully, determine the quantity of cold break in their pitching wort at regular intervals, in order to evaluate the efficacy of their separation equipment.
Determination of the fermentation cellar yield in order to monitor brewhouse operations
Wort from the midpoint of chilling/pitching wort
The fermentation cellar yield is calculated using the value determined for the amount of extract contained in a batch of wort relative to the amount of extract present in the raw materials used to produce the wort.