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.
Detection of harmful yeasts and bacteria by means of liquid enrichment.
All cloudy beer-based beverages and lemonades.
A defined portion of the sample is mixed with the culture medium (SSL broth), incubated and analysed.
Determination of organic acids using ion chromatography
This method is suitable for beer, wort, green beer, NAB, water and wastewater
Separation by ion chromatography followed by conductivity detection.
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.
Barley malt (pilsner malt) and smoked malt intended for use in beer brewing or elsewhere in the food industry
The phenol fraction collected through steam distillation is mixed with 4-amino- 2,3-dimethyl-1-phenyl-3-pyrazolin-5-one (4-aminophenazone) under alkaline conditions and oxidized by potassium hexacyanoferrate(III) to form a pigment (fig. 1), which after extraction with chloroform, can be measured spectrophotometrically.
Determination of xanthohumol and isoxanthohumol
All beers, beer-based beverages, wort, ethanol extracts, CO2 spent hops and xanthohumol products
Xanthohumol and isoxanthohumol are dissolved with acetonitrile from the sample and following separation, are determined using a Nucleodur C18 column and UV detection.