Wheat malt intended for use in the production of beer
This method describes how to determine the capacity for water imbibition (moisture uptake) in barley.
Barley intended for the production of malt is evaluated on the basis of its capacity for water imbibition.
Barley is steeped according to a defined scheme, and the absorption of the steeping liquor by the kernels at defined times is determined by calculating the moisture content. The moisture content after 72 h steeping time is used to assess the absorption of steeping liquor or the capacity for water imbibition in barley.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual inspection and sensory assessment.
Determination of formic acid by enzymatic means.
This analysis is suitable for wort, beer, malt-based drinks, nutritional beer, beer-based mixed drinks, non-alcoholic soft drinks, NAB, fruit juice, soft drinks, juices, drinks.
Formic acid can be found in beer in small quantities, and it is also formed by contaminating bacteria, for example, by lactic acid bacteria (rods).
In the presence of the enzyme formate dehydrogenase (FDH), the formic acid created in this reaction is quantitatively oxidized to bicarbonate by nicotinamide adenine dinucleotide (NAD):
\(\text{Formic acide (HCOO}^- \text{) + NAD}^+ \space\text{+ H}{_2}\text{O }\space ^{\underrightarrow{\text{FDH}}} \space \text{CO}{_2}\text{ + NADH + H}^+\)
The amount of NADH+H+ formed during the reaction is equivalent to the amount of formic acid and can be determined photometrically based on its absorbance at 340 nm.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual and manual inspection.
This method describes how to conduct a simple descriptive test.
beer, beer-based beverages, non-alcoholic beverages, mineral water
This simple descriptive analysis provides a method for articulately communicating sensory attributes. The method can be utilized to formulate a list of attributes for the profile test. The list of attributes must then be statistically corroborated and reference samples employed to ensure that all of the testers identify the same reference substance for each of the given attributes (e.g., rancid butter, sweaty = reference substance butyric acid).