This method describes how to evaluate the odor of malt as part of visual and manual inspection procedures.
Malt intended for use in beer brewing or elsewhere in the food industry.
Evaluation of the odor of barley using the human olfactory apparatus
This method describes how to evaluate the flavor and aroma of malt as part of a manual inspection procedure.
Malt intended for use in beer brewing or elsewhere in the food industry.
Organoleptic evaluation of a representative sample of malt
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The volatile constituents in hops or hop products are obtained by means of steam distillation. The hydrocarbon and oxygen fractions are separated using a process involving column chromatography.
This method describes the determination of four hop aroma compounds found in hops and hop products using gas chromatography.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The hop oil obtained through steam distillation (refer to links) is dissolved in an organic solvent, separated into its components by means of gas chromatography and determined with a flame ionization detector. The contents are expressed as a percentage of the area of each component compared to the overall area of the peak.
During sensory evaluation, the cones are rubbed between the hands and the quality of the aroma is distinguished in terms of purity, fineness and intensity.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the aroma of hop cones is performed through visual and manual inspection.
Points to be awarded: 1−30
This method describes how to determine the hop oil content in hops and hop products.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The aroma compounds in hops are driven out through steam distillation and are captured in a special apparatus. The determination is carried out through reading the volume transferred into the apparatus.