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.
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.
Beer
Beer chilled to 0 °C is filtered through a membrane filter at that temperature under constant pressure. The amount of filtrate is recorded periodically during filtration. The amount of filtrate is used as the basis for a characteristic number, which serves as a comparison of the filterability of the sample.
Beer
Beer chilled to 0 °C is filtered through kieselguhr at this temperature under constant pressure. The amount of filtrate is recorded periodically (or continuously) during filtration. The amount of filtrate is used to calculate a characteristic number, which can be used to evaluate the filterability of the beer.