Determination of the total oxygen content (dissolved and in the headspace) in filled containers
The bottled or canned beer is brought to 20 °C and mechanically shaken, thereby achieving equilibrium between the oxygen dissolved in the beer and the oxygen present in the headspace (Henry’s and Dalton’s laws). By directly measuring either the oxygen in the beer or in the headspace, the total oxygen can be calculated through referencing a table of values, which includes the headspace volume as a percentage of the fill volume.
Boiler water for use in the production of beer and other foods
Hydrazine and p-dimethylaminobenzaldehyde in an aqueous solution containing alcohol form a compound which is yellowish red in color.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
After extraction with toluene, the α-acids and β-acids in the hops and hop pellets are determined using spectrophotometry.
A criterion for the visual and manual inspection of whole hops is to evaluate the shape and development of the hop cone.
Points to be awarded: 1−15
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.
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.
Determination of the "air volume" (gas volume other than carbon dioxide) and oxygen in the headspace of cylinders and cans
Suitable for determination in beer, mixed beer beverages and carbonated beverages
The burette containing the caustic solution, in this case, is equipped with a short capillary outlet. A tube is attached to this outlet, connecting the burette to a second burette with a lower capillary outlet. The second burette contains an alkaline solution of sodium dithionite, which binds oxygen [1, 2]. In the first burette, the volume of air is measured, and in the second, the volume of nitrogen.