Malt intended for use in beer brewing or elsewhere in the food industry.
The malt is placed in a stainless steel wire sieve drum. For a designated time period, the kernels are pressed against the rotating wire sieve drum by a roller, whereby the friable portion of the malt falls through the sieve, while the glassy portion is retained in the drum.
Determination of the original gravity, alcohol and extract content in beer or beer-based beverages using a thermoanalytical method
wort, beer, beer-based beverages
Rather than utilizing the classic method for analyzing beer by means of density measurement and/or alcohol determination, this device employs thermoanalytical analysis techniques. With two thermoanalytical measuring cells, the beer sample is heated to 40 °C and 65 °C, and the specific heat capacity is determined. Algorithms are used to assign the results to the concentration of the various ingredients. In this way, alcohol content, apparent and real extract, and original gravity are calculated.
beer, beer-based beverages, beverages
The refraction of a light beam as it passes from an optically less dense (sample liquid) to an optically denser medium (prism) is a function of concentration (alcohol/extract), temperature and wavelength. The density of the test liquid is a function of the concentrations of alcohol and extract content. Therefore, from the refractive index (or alternatively the refractive index nD20 and the density or the SGA20/20, the real extract), the alcohol and original gravity can be determined from nomograms or using regression equations.