This method evaluates the varietal purity of a lot of barley by means of the HCl test.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
This test detects the presence of most varieties of two-rowed and multi-rowed winter barley possessing a green aleurone layer. This test is based upon the reaction between HCl and the green pigment, which turns red in its presence.
Product spoilage can be divided into different categories depending on the type of microbiological contamination.
The method describes the harmfulness of microorganisms in beer-based beverages.
The beer-based beverage segment includes beverages with a wide variety of compositions.
Both clear and yeasty beers are used in the mix. The proportion of beer varies between 30 and 90 %. Clear or fruit-flavoured soft drinks are used. Various sweetening components are also used. The pH value of the finished beverage can vary greatly from product to product. These diverse influencing factors have an affect on the microflora, which can negatively impact the respective product.
Table 1 provides an overview of the harmfulness of microorganisms in mixed-beer beverages.
The method describes alternative culture media to OFS agar and SSL broth.
All beer-based beverages, lemonades, base products and sugar.
In addition to OFS agar and SSL broth, other culture media can be used as an alternative.
Detection of harmful yeasts and bacteria by means of membrane filtration and subsequent incubation on OFS agar.
All clear beer-based beverages and lemonades.
The sample is membrane-filtered, incubated and analysed.
Detection of harmful yeasts and bacteria by means of liquid enrichment.
All cloudy beer-based beverages and lemonades.
A defined portion of the sample is mixed with the culture medium (SSL broth), incubated and analysed.
Detection of fermentable yeasts and bacteria using a pour plate after prior liquid enrichment.
All cloudy beer-based beverages and lemonades.
The sample, which has been pre-enriched in SSL broth, is suspended in culture medium (OFS agar), incubated and analysed.