Hops and hop products intended for use in beer brewing or elsewhere in the food industry
The polyphenols are extracted from the hops using hot water. In an alkaline environment, they form a red pigment with iron (III) ions, which is measured spectrophotometrically at 600 nm.
Automatic determination of total nitrogen using catalytic combustion in wort and beer.
This method is suitable for wort and beer.
The sample is burned in an oxygen-rich atmosphere at approximately 1000 °C, producing nitrous oxides, which are catalytically reduced to elemental nitrogen. Other combustion products are eliminated by means of selective absorption.
The elemental nitrogen is measured with a thermal conductivity detector, which has been calibrated using a known nitrogen standard.
These automatic combustion devices require a carrier gas, e.g., helium or carbon dioxide.
The method describes how to determine the total chlorine content of water using an iodometric method.
The total chlorine reacts with potassium iodide in an acidic solution, releasing free iodine. Immediate reduction of the iodine is performed using a thiosulfate standard solution, of which a known amount in excess of that required was added to the solution in advance. The thiosulfate left untransformed is titrated using a potassium iodate standard reference solution to complete the analysis.
Determination of the total polyphenol content
This method is suitable for wort, beer and other beverages
Polyphenols react with ferric iron (Fe3+) in an alkaline solution, forming iron complexes. The complexes created by the reaction yield a brownish color, which is measured spectrophotometrically at 600 nm [2].
Quantitative detection of anaerobic, mesophilic and thermophilic bacteria in weakly acidic, non-alcoholic beverages (pH value > 4.3).
All non-alcoholic drinks with a pH value > 4.3.
Detection of anaerobic mesophilic and thermophilic bacteria using the pour-plate method.
Hop extract intended for use in beer brewing or elsewhere in the food industry