Hops and hop products intended for use in beer brewing or elsewhere in the food industry
After milling, hops and hop powder products are extracted using a diethyl ether/methanol mixture and a hydrochloric acid solution. The α-acids and β-acids dissolved in the ether phase are separated using reversed phase high-pressure liquid chromatography (RP-HPLC) and measured spectrophotometrically at a wavelength of 314 nm.
Hop extracts are dissolved in methanol. The α-acids and β-acids dissolved in the methanol are separated using reversed phase high pressure liquid chromatography (RP-HPLC) and measured spectrophotometrically at a wavelength of 314 nm.
This method describes how to determine the α-acids and β-acids in hop extract using high-pressure liquid chromatography.
Hop extract intended for use in beer brewing or elsewhere in the food industry
Process samples that contain yeast
Anaerobic cultivation, dark-field microscopy of the sample
Process samples that contain yeast
Anaerobic cultivation, dark-field microscopy of the sample.
Pure yeast cultures, foreign yeasts, dry yeast.
The ammonia fermentation test is used as an additional method for analysing pure yeasts.