The method describes how to calculate the total exposure of individuals to radionuclides in drinking water.
Drinking water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Determination of the correct Velcorin® dosage.
flavored beverages, liquid tea concentrate, fruit wine, non-alcoholic wine
DMDC (Velcorin®) is used for the cold sterilization of non-alcoholic beverages.
According to the EU guideline EG 1129/2011 [1], up to 250 mg/l DMDC may be added to flavored non-alcoholic beverages, non-alcoholic wine and liquid tea concentrates.
Dimethyl dicarbonate (Velcorin®) quickly dissociates in aqueous solutions almost completely to carbon dioxide and methanol. In addition, small amounts of ethyl methyl carbonate are formed through the reaction of DMDC with ethanol, which can be detected through GC-MS analysis techniques [2]. The amount of DMDC added to a beverage can be determined by measuring the content of EMC and ethanol. The Velcorin® dosage can be checked by measuring the amount of methanol quantitatively using GC analysis; however, the initial amount of methanol present in the product prior to adding Velcorin® must be determined.
Determination of the concentration of dissolved carbon dioxide in carbonated beverages in bottles and cans
The total gas pressure in beer is measured after the beer has been forcefully shaken. The carbon dioxide is then bound through the addition of potassium hydroxide. The amount of air in the beer contributes the remaining volume of gas. Once the value for the total pressure has been corrected by subtracting the quantity of air present in the beer, the carbon dioxide can be measured [1].
This method describes the procedure for conducting a profile analysis of beer-based beverages.
Beer-based beverages
Analyzing the sensory profiles of the two constituents of beer-based beverages combines both with regard to their respective characteristics. A suitably thorough characterization of the beer constituent as well as the soft drink or fruit juice constituent must be performed.
The set of attributes describing beer as the constituent is typically confined to the fundamental terminology used for the sensory analysis of beer, since most beer-based beverages are not created from specialty beers. Therefore, a differentiation is made between beer-based beverages containing pilsner beer and Southern German wheat beer (weißbier). Individual cases, for example those involving the use of schwarzbier or altbier, are not discussed here.
The following set of attributes for the beer constituent has proven successful in practice and can serve as a basis for developing a product-specific common language among the tasters:
Attributes from the beer component:
A description of the soft drink or fruit juice constituent is entirely dependent on the specific flavor of the beverage and should take the characteristic fruity notes in the aroma into consideration:
Aromas similar to lemon/lime:
Aromas similar to cola:
Aromas similar to energy drinks:
Aromas similar to grapefruit:
Aromas similar to red berries:
Aromas similar to apples:
Other aroma impressions:
In addition, the visual characteristics and, of course, the basic flavors of sweet and sour should be incorporated into the list of descriptors. When using artificial sweeteners, the sweetening power should also be provided (see below).
As a rule, which component is sensorially dominant must be determined by assessing the intensity of the various components in the beer-based beverage. This means that the attributes of both the beer and soft drink constituents should be evaluated using uniform scales for assessing intensity. It is possible that an additional scale can provide information on the sensory balance of the two components, e.g., from -3 (beer constituent heavily dominates) to 0 (balanced) to +3 (soft drink constituent heavily dominates).
Mouthfeel plays a crucial role particularly with the analysis of beverages based on Southern German wheat beer and should (by means of the perception and evaluation of the carbonation) be characterized with reference to its fullness and viscosity.
Determination of ascorbic acid using HPLC
This method is suitable for beer, beer-based beverages and NAB.
Ascorbic acid is determined by means of reversed phase HPLC with an aqueous mobile phase, measured with a UV detector at 260 nm. The concentration of ascorbic acid is determined using an external standard.
Suitable for all beverages
The energy value or caloric value of beer is calculated according to Council Directive 90/496/EEC and is based upon the amount of protein, carbohydrate, alcohol, glycerin and organic acids. For performing the calculation, caloric values are attributed to 1 g of each of the following: 17 kJ (4 kcal) of protein or utilizable carbohydrate, 29 kJ (7 kcal) of ethanol, 13 kJ (3 kcal) of organic acid, and 10 kJ (2.4 kcal) of higher alcohols. (Fat is not included in the calculation for beer.)