Valid for all non-turbid beers
By incrementally adding increasing amounts of a saturated ammonium sulfate solution to beer, haze appears as a result of protein precipitation. The amount of the ammonium sulfate solution necessary to produce haze is directly proportional to the stability of the beer. The ammonium sulfate precipitation value expresses the ml of saturated ammonium sulfate solution that must be added to 100 ml of beer in order to produce a barely perceptible opalescence.
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.
This method describes how to determine the hop oil content in hops and hop products.
Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The aroma compounds in hops are driven out through steam distillation and are captured in a special apparatus. The determination is carried out through reading the volume transferred into the apparatus.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Ammonium ions react at a pH of approx. 12.6 with hypochlorite ions and salicylate ions in the presence of sodium nitroprusside, which serves to catalyze the reaction, to form a green color (indophenol blue).
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
The volatile constituents in hops or hop products are obtained by means of steam distillation. The hydrocarbon and oxygen fractions are separated using a process involving column chromatography.