Hop extract intended for use in beer brewing or elsewhere in the food industry
This method describes how to determine the acid consumption or acid capacity of water.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Boiler water for use in the production of beer and other foods
Analogous to the p and m values obtained in the determination of acid capacity (pH 8.2 and 4.3), this analysis is performed according to W-000.13.031 Acid Consumption (Alkalinity, p-Value and m-Value)/Acid Capacity to pH of 8.2 and/or 4.3 for Water. The alkaline capacity of the boiler water is determined through titration of the sample with 0.1 N sodium hydroxide (instead of hydrochloric acid) to a pH of 4.3 and/or 8.2.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
Hop constituents are distributed between an aqueous acidic methanolic phase and diethyl ether. Hop bitter substances extracted with ether are subsequently separated according to their different solubility properties in cold methanol and hexane into fractions: total resins, soft resins and hard resins. The soft resins are further separated according to their capacity to form complexes with lead salts into α-acids (conductometer value) and a β-fraction.
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.
This method describes the terms drinkability or enjoyment value.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The term drinkability is frequently used with regard to the sensory quality of beer and other beverages. It refers to the ease of consumption or enjoyment value of beverages.
A special harmony or balance is considered to be the basis for drinkability. An even more important characteristic, which in essence is responsible for a high level of drinkability, is the inviting nature of the beverage for the consumer to drink more – naturally within the bounds of self-imposed responsibility when consuming alcoholic beverages.
Since the term drinkability is considered very subjective, it is generally not applied in objective sensory analysis. Furthermore, to date no generally recognized method with statistical certainty exists for the determination of drinkability or the enjoyment value of a beverage.