The method describes the determination of the color of wort and beer by means of color discs.
Suitable for all beer worts and beers.
The colour is determined under defined lighting conditions by an optical colour comparison, whereby two halves of vision must be adjusted to the same colour intensity [1, 2].
This method describes the determination of color of (Congress) wort using color discs.
Malt intended for use in beer brewing or elsewhere in the food industry
The determination of the color of the Congress wort is carried out under defined lighting conditions through a visual comparison of the wort color with the appropriate color discs. Please note that several individuals should perform the color measurement if possible.
This method describes the spectrophotometric determination of the color of roasted malt beer/extract.
Roasted malt beer/extract intended for use in beer brewing or elsewhere in the food industry.
This method describes the visual determination of the color of roasted malt beer/extract.
Roasted malt beer/extract intended for use in beer brewing or elsewhere in the food industry.
Determination of the reductometric properties of a beer.
Suitable for all beers.
Reductones reduce a certain amount of Tillmann reagent (2,6-dichlorophenolindophenol, DPI) within a certain period of time. In the ITT, the time to 80 % decolorization of the indicator solution is determined by visual color comparison.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
visual assessment