Determination of the content of steviol glycosides and stevia products in beverages.
All mixed beer drinks and beverages in general.
The decarbonated and diluted sample is chromatographically separated on a polar-endcapped amino-HILIC phase and detected using a mass spectrometer with ESI source. The quantitative evaluation is carried out by external calibration.
The method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
Using suitable tasting glasses is one of the fundamental prerequisites for the properly structured sensory evaluation of a beverage.
This method describes the conditions under which sensory analysis is to be performed.
Beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the fundamental prerequisites for a properly structured sensory evaluation of beverages is training members of the tasting panel.
The method describes the approach for conducting the duo-trio test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This method can be employed to reveal slight differences between two samples (water, wort, beer), e.g., type and expression of specific attributes or the overall impression.
This method is especially appropriate for a trained tasting panel, if a known product can be employed as a control sample (e.g., beer from a current production run). With an untrained tasting panel and/or unknown samples, one of the pair of samples is used as a control sample. The paired comparison method is better suited for evaluating samples possessing a lingering aftertaste.
This method describes the basic terms used in sensory analysis.
beer, beer-based beverages, non-alcoholic beverages, mineral water
Terms
Aroma:
Aroma represents the overall sensory impression encompassed by the olfactory organs, some of which is perceived in the mouth and thus partly attributed to the sense of taste.
Flavor/Off-flavor:
For the sake of thoroughness, these two terms, which are defined in DIN 10950 part 2 Sensorische Prüfung, allgemeine Grundlagen, are mentioned here. According to definition put forth by DIN, flavor is defined as the “sum of olfactory, gustatory, temperature-related and/or trigeminal and tactile sensations in the mouth”. Off-flavors are sensory stimuli, which are perceived as unpleasant.
Odor:
Organoleptic properties perceived with the olfactory organ(s), whereby certain volatile substances are breathed in through the nose.
Flavour:
The overall sensory impression perceived through the sense of taste in the mouth, throat and nose. The sense of taste can be influenced by thermal or tactile stimuli, through pain or kinesthesia or any combination thereof. According to DIN, flavor is defined as the “sum of olfactory, gustatory, temperature-related and/or trigeminal and tactile sensations in the mouth”.
Mouthfeel:
Aside from the basic tastes, tactile stimuli – detected through haptic perception in the oral cavity – play a role in the sensory perception of comestibles as they are ingested. Tactile stimuli can be divided into the following:
tactile (touch)
kinesthetic (perception of weight, movement, resistance, etc.)
trigeminal (pain)
temperature-dependent
The term “mouthfeel” is often employed to describe haptic perception in the oral cavity. The following sensory attributes of beverages can be detected primarily by means of mouthfeel:
viscosity, rheological properties
liberation of gas, bubble formation, foaming (carbon dioxide)
general after-effects in the mouth (refreshing, warming, thirst-quenching)
Aftertaste:
The sensory impression, which remains in the mouth, once a beverage has been swallowed. This is often employed as a criterion for the sensory evaluation of beverages.
An aftertaste described as “harmonious” provides incentive to continue drinking.
Orthonasal perception of odors:
Sensory perception commonly referred to as “smelling”. Odorants in the air enter the nasal cavity through the external nares, or nostrils, during the act of breathing. From there, the odorants are transported to the receptor cells where olfactory perception occurs.
Retronasal perception of odors:
Retronasal (lat. retro: “backwards, back”, nasal: “pertaining to the nose”) perception describes the transport of odorants from the oral cavity into the pharynx, then up through the internal nares and nasal cavity to the olfactory receptor cells. Odors are liberated through the mastication of food and beverages, thus providing olfactory (lat. olfacere: “to smell”) stimulus. The retronasal aroma profile of comestibles may differ from the orthonasal aroma profile owing to various factors (e.g. mastication or saliva).
Fullness:
Fullness is a kinesthetic sensation in the oral cavity, which – as it relates to beer – may range from “watery” to “satiating/excessive”. A frequently used synonym for fullness in beer is the term “body”.
Liveliness:
Liveliness as it pertains to beer is the tactile sensation in the oral cavity induced through the action of carbon dioxide, which may range from “flat/stale” to “gassy”.
A synonym often encountered for liveliness is “effervescence”.
Determination of the proportional composition of grist fractions through sieve analysis
Malt grist, grist from adjuncts
The extract yield in the brewhouse is highly dependent on optimal milling of the malt or other grain. The composition of the brewery grist should therefore be monitored on a regular basis.
The sieve analysis is performed on a sample of brewery grist of a known weight with a shaking device containing a set of sieves (according to DIN ISO 3310-1 specifications or a Pfungstädter plansifter sieving device).