The method describes the conditions for inoculating a culture medium.
Laboratories in the beverage industry in general and the brewing industry in particular.
The removal and addition of material from and to cultures, e.g. when inoculating culture media. Strict care must be taken to ensure that no foreign microorganisms enter the culture vessels or the inoculation material being transferred.
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.
This method describes the conditions under which sensory analysis should be carried out.
beer, beer-based beverages, non-alcoholic beverages, mineral water
One of the basic prerequisites for properly conducting sensory analysis is the utilization of meaningful evaluation forms.
Membrane filtration is a simple way of concentrating any microorganisms present in a non-turbid, liquid water sample.
Quantitative enrichment of large, filterable volumes on wort agar plates.
Membrane filters with pore sizes of 0.65 µm retain yeasts from the liquid sample, which are then incubated aerobically on agar nutrient media. The filtrate is collected in a receiver vessel and then discarded. After incubation, the yeast is analysed under a microscope.
Process samples that contain yeast
Anaerobic cultivation, dark-field microscopy of the sample