This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The basic prerequisites for properly conducting sensory analysis include assigning random numbers to samples which can later be referenced correctly to the results as well as employing the correct pouring technique when pouring the samples into the tasting glasses.
Determination of the vicinal diketone content (diacetyl + 2,3-pentanedione) as well as the total diketone content in beer
The method is suitable for filtered beers brewed to any original wort or to any alcohol content as well as for fermenting wort.
Diacetyl (2,3-butanedione) and 2,3-pentanedione are detected photometrically in the beer after steam distillation. It is also possible to determine precursors in green beer.
Analysis of the chloride content of beer, wort, water, NAB and other beverages
The analysis method can be employed for determining the chloride content of beer, wort, water, NAB and other beverages.
Chloride ions are precipitated with silver nitrate as silver chloride. The endpoint of the titration can be determined by means of a conductometer. The conductivity increases as soon as all of the chloride ions are eliminated, causing the concentration of the unbound silver nitrate to increase.
This method describes how to determine iso-α-acids, α-acids and β-acids in isomerized pellets by means of reverse phase high pressure liquid chromatography (RP-HPLC).
Isomerized pellets intended for use in beer brewing or elsewhere in the food industry
The bitter substances in isomerized hop pellets contain a substantial amount of iso-α-acids; however, in addition to these, non-isomerized α-acids and β-acids are also present. In order to determine their content, a specific method is required.
After milling, the substances in question are extracted from the isomerized pellets using a diethyl ether/methanol mixture and a hydrochloric acid solution. The iso-α-acids, α-acids and β-acids dissolved in the ether phase are separated using reversed-phase high-performance liquid chromatography (RP-HPLC) and an elution gradient. They are then measured spectrophotometrically at wavelengths of 270 nm (iso-α-acids) and 314 nm (α-acids and β-acids).
Hop extract intended for use in beer brewing or elsewhere in the food industry
beer
As with the DLG score sheet, the individual criteria are assessed on a five-point scale. The criteria judged in the evaluation represent a combination of factors pertaining to the assessment of quality (purity of aroma, purity of flavor, quality of bitterness, overall quality) and intensity (bitterness, hop aroma, fullness, liveliness). It is important to note that with reference to fullness, an optimum score is 3 or 4.