Elimination of contamination (indirect, potential and obligate beer-spoilage organisms) in the cold wort area.
Pitching wort without pure yeast culture.
In all brewery microbiological tests, the aim is to detect obligate beer-spoilage organisms in particular, but also potential beer-spoilage organisms that can lead to the beverage spoiling.
Wort samples without pure yeast culture require microscopic control (as well as a check for wort bacteria odour). Dark-field microscopy is used to analyse samples for beer-spoilage bacteria, wild yeasts and any wort bacteria.
The method describes aseptic working conditions in a laboratory.
Laboratories in the beverage industry in general and the brewing industry in particular.
The aim of aseptic techniques is to protect sterile culture media, solutions and devices as well as pure cultures of microorganisms from contamination and to eliminate false-positive and false-negative findings.