This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
The sensory properties of a product can be identified and quantified by a tasting panel trained in descriptive testing using the profile method. The product profile is impartial and is used for product development as well as for monitoring changes in the product over time.
This method describes how to carry out the profile test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This method is employed for determining the appropriate level of intensity for certain product attributes.
This method is suitable for barley, malt, hops, wort, beer and other beverages
The tannoid content of beer and wort as well as the content in barley, malt and hop extract can be determined through precipitation with polyvinylpyrrolidone (PVP), which has a structure similar to protein in that tannoids attach to it by means of hydrogen bonds. As a result, PVP and tannoids form insoluble complexes, which produce turbidity. If PVP is continuously metered into the sample, the turbidity will constantly increase until all of the tannoid molecules are attached to the PVP; however, if the PVP continues to be added to the sample after that point, then the turbidity will begin to decrease. The quantity of PVP required to reach the maximum level of turbidity is proportional to the tannoid content. The Tannometer, therefore, measures the turbidity relative to the quantity of added PVP and expresses the tannoid content of the sample in mg/l of PVP.