Standardized extraction process with potassium hydrogen phthalate at pH 4.0 for use with filter media/filter aids.
Suitable for all common filter media/filter aids.
Elements (cations) from filter media/filter aids are extracted for determination using AAS, ICP-OES or ICP-MS at a pH 4.0.
This method describes how to evaluate the sensory properties of filter aids and stabilization agents.
Filter aids and stabilization agents which are used in the brewing and food production industries
This test provides information regarding any odors transferred by filter aids to wort and beer. A minimum of three samples should be collected from each lot of the product delivered.
This method describes how to test the sensory impact of filter aids and stabilizing agents under normal operating conditions.
Filter aids and stabilizing agents which are used in the brewing and food production industries
In order to test the influence and effects of filter aids in a routine production situation, it is recommended that a filtration trial be conducted under standard operating conditions.
The odor and flavor of the filtered beer is also tested as part of this trial.
The test should be conducted against a control sample that has not been in contact with the material to be tested.
This method describes the collection and division of samples of filter aids and stabilizing agents.
Filter aids and stabilizing agents which are used in the brewing and food production industries.
The collection and division of a representative sample is essential for the validity of the analysis results.
This method describes how to evaluate the sensory properties of filter aids and stabilizing agents.
Filter aids and stabilizing agents which are used in the brewing and food production industries
This test provides information regarding any flavor transferred by a filter aid to wort and beer. The filter aid is added to water at 20 °C and tasted.
wort, beer
β-Glucan gel has been shown to significantly lower the filterability of beer. The formation of a gel structure is primarily dependent on the concentration of β-glucan, temperature and time, as well as on the hydrodynamic forces causing shear and tensile stress, which occur during wort handling and beer production. The gel structure is thermo-reversible, meaning that a more desirable condition can be obtained through the application of heat.