Determination of the aromatic alcohols guaiacol, tryptophol, 4-ethyl guaiacol, 4-vinyl guaiacol, eugenol, tyrosol, 4-ethylphenol, 2-phenylethanol in beer
The method is suitable for beer brewed to any original gravity or to any alcohol content.
The aromatic alcohols in beer are isolated using solid-phase extraction and are detected using gas chromatography-mass spectrometry.
A defined amount of formaldehyde is added to beer. Haze forms in the beer which is correlated with "warm days".
Valid for all non-turbid beers
The formation of haze is forced through the addition of formaldehyde and storage at 0 °C. The difference in the turbidity formed and the turbidity at the beginning is compared.
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.
Hop extract intended for use in beer brewing or elsewhere in the food industry
Suitable for analysis of all (laboratory) wort samples
Iron is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame or electrothermally (graphite furnace); the measurement is made at 248.3 nm.
This method describes the determination of sodium in wort or Congress wort by means of atomic absorption spectrometry.
Suitable for analysis of all (laboratory) wort samples.
Sodium in wort is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame; the measurement is made at 589 nm.