The method is suitable for the determination of water vapor volatile aroma compounds in beer.
Volatile aroma compounds are driven out of the sample through steam distillation. The ethanolic distillate is saturated with NaCl. Potassium hydrogen sulfite is added to separate carbonyl groups that might interfere with the analysis. The extraction of the aroma compounds is performed by shaking out with dichloromethane and the phases separated by centrifuging.
Cloudy beer samples with sediment
Microscopic examination of the sediment for obligate beer-spoilage organisms and wild yeasts by selective enrichment.
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.