Wort samples of all kinds.
Analysis of wort for beer-spoilage bacteria (anaerobic). In the case of trace infections, it may be necessary to carry out a second enrichment. Slow-growing (e.g. Pediococcus spp.) or thermally damaged microorganisms can also be detected here.
Detection of indirect beer-spoilage organisms to monitor the microbiological situation in the cold wort area.
Pitching wort
A number of different bacteria that can be found in water, also develop in hopped wort. They are summarised under the term "wort bacteria" and largely belong to the Enterobacteriaceae family. Pseudomonas spp. are occasionally found in water treatment plants. Many microorganisms can only exist or multiply in a sufficiently oxygen-rich atmosphere, i.e. under aerobic conditions.
Preliminary microscopic analysis for aerobic wort bacteria and check for wort bacteria odour after prior aerobic incubation.
To determine whether the wort contains microorganisms capable of reproduction, incubate the wort sample for up to 7 days at 27 ± 2 °C and then analyse using dark-field microscopy.
Determination of the amine content in wort and beer
This method is suitable for wort and beer.
Determination by means of reversed phase chromatography after pre-column derivatization with dansyl chloride and fluorescence and UV detection.
Membrane filtration is a simple way of concentrating microorganisms from a liquid sample.
Filtered beers
Membrane filtration and anaerobic incubation
Membrane filtration is a simple way of enriching microorganisms from a liquid medium.
Quantitative enrichment of large, filterable volumes on NBB agar plates.
Membrane filtration on culture media.
Exclusion of contamination (indirect, potential and obligate beer-spoilage organisms) in the cold wort area.
Pitching wort with pure yeast culture.
In all brewery microbiological tests, the main aim is to detect obligate beer-spoilage organisms, but also potential beer-spoilage organisms that can lead to spoilage of the beverage.
Analysis of wort for beer-spoilage bacteria (anaerobic with pure yeast culture and enrichment).