Hop extract intended for use in beer brewing or elsewhere in the food industry
This method describes how to determine the acid consumption or acid capacity of water.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
The level of carbonate removal in the water treatment system is monitored using the analysis for the p and m values. The standard values specified in the analysis should not be exceeded.
Boiler water for use in the production of beer and other foods
Analogous to the p and m values obtained in the determination of acid capacity (pH 8.2 and 4.3), this analysis is performed according to W-000.13.031 Acid Consumption (Alkalinity, p-Value and m-Value)/Acid Capacity to pH of 8.2 and/or 4.3 for Water. The alkaline capacity of the boiler water is determined through titration of the sample with 0.1 N sodium hydroxide (instead of hydrochloric acid) to a pH of 4.3 and/or 8.2.
wort, beer
High molecular weight dextrins and starch present in wort or beer are precipitated through the addition of ethanol, centrifuged, dissolved in phosphate buffer, followed by the addition of an iodine solution. Depending on the molecular weight and degree of branching of the erythrodextrins and starch, a red to blue color forms, the intensity of which is measured photometrically.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
Hop constituents are distributed between an aqueous acidic methanolic phase and diethyl ether. Hop bitter substances extracted with ether are subsequently separated according to their different solubility properties in cold methanol and hexane into fractions: total resins, soft resins and hard resins. The soft resins are further separated according to their capacity to form complexes with lead salts into α-acids (conductometer value) and a β-fraction.