Qualitative detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria in NAB raw material samples.
Raw material samples (e.g. fruit juice concentrates, sugar syrup, etc.) in the non-alcoholic beverage section.
Detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria by means of liquid pre-enrichment.
This method describes how to determine the α-acids and β-acids in hop extract using high-pressure liquid chromatography.
Hop extract intended for use in beer brewing or elsewhere in the food industry
The method is suitable for the determination of water vapor volatile aroma compounds in beer.
Volatile aroma compounds are driven out of the sample through steam distillation. The ethanolic distillate is saturated with NaCl. Potassium hydrogen sulfite is added to separate carbonyl groups that might interfere with the analysis. The extraction of the aroma compounds is performed by shaking out with dichloromethane and the phases separated by centrifuging.
Detection of Alicyclobacillus spp. in the NAB area by means of liquid pre-enrichment and streak.
All clear, non-alcoholic drinks and raw material samples.
Qualitative detection of Alicyclobacillus spp. by means of liquid enrichment and streak plate.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
After milling, hops and hop powder products are extracted using a diethyl ether/methanol mixture and a hydrochloric acid solution. The α-acids and β-acids dissolved in the ether phase are separated using reversed phase high-pressure liquid chromatography (RP-HPLC) and measured spectrophotometrically at a wavelength of 314 nm.
Hop extracts are dissolved in methanol. The α-acids and β-acids dissolved in the methanol are separated using reversed phase high pressure liquid chromatography (RP-HPLC) and measured spectrophotometrically at a wavelength of 314 nm.
Detection of harmful osmophilic and osmotolerant yeasts, moulds and bacteria in NAB raw material samples
Raw material samples (e.g. fruit juice concentrates, sugar syrup, etc.) in the NAB area
The microorganisms should be quickly transferred from the lag phase to the log phase by the liquid pre-enrichment and then visualised as a colony in the agar plate.