This method describes how to evaluate the flavor and aroma of malt as part of a manual inspection procedure.
Malt intended for use in beer brewing or elsewhere in the food industry.
Organoleptic evaluation of a representative sample of malt
Barley malt (pilsner malt) and smoked malt intended for use in beer brewing or elsewhere in the food industry
The phenol fraction collected through steam distillation is mixed with 4-amino- 2,3-dimethyl-1-phenyl-3-pyrazolin-5-one (4-aminophenazone) under alkaline conditions and oxidized by potassium hexacyanoferrate(III) to form a pigment (fig. 1), which after extraction with chloroform, can be measured spectrophotometrically.
wort
Wort is smelled and tasted.
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.
This method describes the sensory analysis of wort.
breweries, wort concentrate producers
After the initial testing of the raw materials ((refer to the list of relevant analyses under Links), the next significant critical control point is the quality of the wort. In monitoring the status of the sensory characteristics of wort it is essential that it is true to style (classification as wort for further processing to conform to defined beer style) and that it is free of any atypical sensory characteristics.
The source of these atypical characteristics can be grouped into the following:
environmental contaminants (e.g., metal ions, fecal indicator microorganisms, solvents, ...)
microorganisms (contamination)
differences due to chemical changes (oxidation, enzymatic reactions, thermal stress, incomplete reactions due to disruptions during processing, …)
The method describes the sensory analysis of naturally fermented lactic acid.
brewery, wort concentrate producers
Due to its sustained influence throughout the entire production process, evaluation of the sensory characteristics of lactic acid from natural fermentation plays a decisive role in the final product. Large fluctuations in the quality of lactic acid cause significant differences in the resultant products.
The following influences should be tested within the scope of sensory analysis:
variations due to cross contamination
microorganisms (contamination)
variations due to microbiological or chemical changes (mutation, large percentage of dead microorganisms, …)