Cloudy Hefeweizen beer samples from the fermentation tank to the filled bottle.
Preliminary microscopic analysis for obligate beer-spoilage organisms and wild yeasts with subsequent enrichment.
Unfiltered, cloudy beer samples
Analysis of the microbiological status of green beer samples, in particular the presence of obligate beer-spoilage organisms and wild yeasts.
Cloudy beer samples with sediment
Microscopic examination of the sediment for obligate beer-spoilage organisms and wild yeasts by selective enrichment.
Cloudy lager samples
To analyse the microbiological status of lager beer samples, especially to detect obligate beer-spoilage organisms and wild yeasts.
Cloudy beers
The shelf-life test involves direct incubation of the untreated, sealed sample with accompanying visual inspection of the biological states of a beverage (slime formation, creamy skin, agglomerates) and a final microscopic analysis.
Yeast samples (e.g. propagation yeasts, cropped yeasts) and process samples and beers that contain yeast.
Bottom-fermenting brewery yeast cultures cannot grow at a temperature of 37 °C. The majority of wild yeast species and top-fermenting brewery yeast cultures can grow at this temperature.
If bottom-fermenting yeast culture is inoculated into a universal yeast medium (e.g. wort, YPG, YGC or YM) and this is incubated at 37 °C, wild yeasts and top-fermenting brewery yeast cultures can be detected if contamination is present.