beer
As with the DLG score sheet, the individual criteria are assessed on a five-point scale. The criteria judged in the evaluation represent a combination of factors pertaining to the assessment of quality (purity of aroma, purity of flavor, quality of bitterness, overall quality) and intensity (bitterness, hop aroma, fullness, liveliness). It is important to note that with reference to fullness, an optimum score is 3 or 4.
The method describes how to determine the phosphate content of water photometrically with a cuvette test.
Phosphate ions form a yellow color in the presence of the molybdovanadate reagent. The color is determined using a photometer.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
In an acidic solution, in the presence of ammonium molybdate, dissolved silicic acid or silicates produce silicomolybdic acid which exhibits a yellow color. After the addition of a reducing agent, a blue color emerges which is proportional to the quantity of the silicic acid present in a certain concentration range.