This method describes the fluorimetric determination of high-molecular weight β-glucans in malt.
Malt intended for use in beer brewing or elsewhere in the food industry
Malt intended for use in beer brewing or elsewhere in the food industry
This method describes the fluorimetric determination of high-molecular weight β-glucans in laboratory worts.
Suitable for all types of (laboratory) worts
The fluorochrome Calcofluor forms a complex with high molecular weight β-glucans (molecular weight greater than 5 kDa). Complex formation results in an increase in fluorescence; however, this fluorescence is extremely unstable due to photochemical degradation.
Reproducible measurements for fluorescence and determination of β-glucan are possible through measurement in an automatic analysis system based on flow injection (flow-injection analysis). The apparatus is calibrated using purified barley β-glucan standard solutions.
Determination of the amount of cold break material in the pitching wort
Cast-out wort, wort from the midpoint of chilling/pitching wort (without yeast)
The hot break material (trub) and any hop particles which may be present in the wort, must first be removed. After the wort has been cooled to 2 °C, it is filtered through a glass fiber filter. The residue remaining on the filter is dried and then weighed.
Cold break material or cold trub refers to all material that settles out in the process of chilling wort after separation of the hot trub or hot break material. Cold trub can be filtered out of the wort and primarily consists of proteins (48–57 %), tannins (11–26 %) and carbohydrates (20–36 %). The amount of cold break material in wort depends on the quality and composition of the raw materials, brewhouse equipment and wort handling. In academic and professional circles, opinions regarding the significance of cold break material for downstream processes and for the quality of the finished beer are strongly divided [1, 2, 5]. Under certain circumstances, the quantity of cold break material in wort may exceed 250 mg/l, especially where accelerated fermentation is practiced. Ultimately, this can detract from the flavor of the finished beer [3]. Breweries, where removal of the cold break material has been practiced successfully, determine the quantity of cold break in their pitching wort at regular intervals, in order to evaluate the efficacy of their separation equipment.
Determination of the fermentation cellar yield in order to monitor brewhouse operations
Wort from the midpoint of chilling/pitching wort
The fermentation cellar yield is calculated using the value determined for the amount of extract contained in a batch of wort relative to the amount of extract present in the raw materials used to produce the wort.
The sample describes how to collect samples of adjuncts.