Determination of the degree of proteolysis during mashing
Congress mash, cast-out wort
Mashing intensity provides information about the degree of proteolysis during the mashing process and is calculated as the quotient of the nitrogen content of brewery wort and the nitrogen content of Congress wort. It can be used to compare different mashing methods. An increase in mashing intensity usually corresponds to an increase in brewhouse yield.
During sensory evaluation, the cones are rubbed between the hands and the quality of the aroma is distinguished in terms of purity, fineness and intensity.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the aroma of hop cones is performed through visual and manual inspection.
Points to be awarded: 1−30
The compounds in the malt dissolved in the mash liquor during a standardized mashing process using finely ground malt (fine grist) are determined in this analysis.
Malt intended for use in beer brewing or elsewhere in the food industry
The Congress mash method primarily serves to determine the extract content of malt.
The extract content is determined by the weight ratio sL 20/20 of the wort on the basis of the official sugar tables (Plato tables) at 20 °C. sL 20/20 stands for the weight ratio of a volume of wort at 20 °C to the same volume of water at the same temperature.
Furthermore, the following is tested over the course of this analysis: Iodine test (saccharification time), odor of the mash, wort run-off, clarity of the filtered wort; the Congress wort is also used as a basis for a wide variety of further analyses.
The method describes the conditions under which sensory analysis is to be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the fundamental prerequisites for a properly structured sensory evaluation of beverages is training members of the tasting panel.
This method describes the conditions under which sensory analysis is to be performed.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is training the members of the tasting panel.
As is the case with drinking water, water employed for the production of beer and soft drinks must be neutral in odor and taste.
beer, beer-based beverages, non-alcoholic beverages, mineral water
A qualitative test is performed after shaking the water in a sealed, odor-neutral bottle. Water possessing an odor is measured quantitatively on the basis of a sensory threshold. Water possessing an odor is diluted with odorless water until the odor is barely perceptible (by at least three people). The ratio of the total volume (water with odor + odorless water) to the volume of the mixture containing the water sample is designated as the odor threshold. The taste test should always be performed after evaluating the odor, since the perception of odor can be influenced by flavor.