The method describes the conditions under which sensory analysis is to be conducted.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is training the members of the tasting panel.
This method describes how to determine the electrical conductivity of water using a conductivity meter.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The electrical conductivity of a water sample is regarded as a sum parameter of all of the ions dissolved in the water sample. The electrical conductivity is determined by the ion concentration and the types of ions as well as the temperature and the viscosity of the solution. Due to dissociation of the water molecules themselves, water containing no dissolved extraneous ions possesses an extremely low electrical conductivity of ≤1 µS/cm-1. Drinking water often exhibits conductivity between 100 and 1000 µS/cm-1 (limit threshold according to the Trinkwasserverordnung – TrinkwV (the regulations governing drinking water in Germany): 2500 µS/cm-1 at 25 °C). By comparison, rainwater exhibits a value for electrical conductivity between 30 and 60 µS/cm-1, while that of sea water is commonly 42,000 µS/cm-1.
The method describes the conditions for inoculating a culture medium.
Laboratories in the beverage industry in general and the brewing industry in particular.
Membrane filtration is a simple way of concentrating microorganisms from a liquid medium.