This method describes how to evaluate the odor of malt as part of visual and manual inspection procedures.
Malt intended for use in beer brewing or elsewhere in the food industry.
Evaluation of the odor of barley using the human olfactory apparatus
Suitable for analysis of all (laboratory) wort samples
Zinc in wort is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame or through electrothermal atomization; the measurement is made at 213.9 nm.
Exclusion of contamination (indirect, potential and obligate beer-spoilage organisms) in the cold wort area.
Pitching wort with pure yeast culture.
In all brewery microbiological tests, the main aim is to detect obligate beer-spoilage organisms, but also potential beer-spoilage organisms that can lead to spoilage of the beverage.
Analysis of wort for beer-spoilage bacteria (anaerobic with pure yeast culture and enrichment).
Process samples that contain yeast
Anaerobic cultivation, dark-field microscopy of the sample