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ANALYTICA EBC

Dutch Craft Beer Conference 2020 - Craft Beer Big Ambitions
  • 23/10/2018
  • 858
  • |
  • Hops and Hop Products
  • |
  • 2004

7.1 - Sampling of Hops and Hop Products

Descriptors: sampling of hops an hop products, unpacked hops, packed hops, hop powder and pellets, isomerised hop products, hop extract.

It is necessary to use EBC Method 2.1

  • 23/10/2018
  • 622
  • |
  • Hops and Hop Products
  • |
  • 1997

7.2 - Moisture Content of Hops and Hop Products

The determination of the moisture content of hops, hop powders and hop pellets by loss on drying. Descriptors: calculate the moisture percentage of the sample.

 

  • 23/10/2018
  • 501
  • |
  • Hops and Hop Products
  • |
  • AM
  • 1997

7.3 - Seed Content of Hops

Determination of the seed content of whole hops by separation of the remaining material. Descriptors: calculate the seed content.

  • 23/01/2019
  • 1361
  • |
  • Hops and Hop Products
  • |
  • VM
  • 2019

7.4 - Lead Conductance Value of Hops, Powders and Pellets

The determination of the lead conductance value of hops, hop powders and hop pellets by conductometry. Descriptors: concentration of lead acetate, calculate the lead conductance value of hops.

This Method was last updated in January 2019. The updates cover the “Procedure” and “Precision” chapters. In the “Procedure” chapter, the extraction parameters are more specified and the method of conductometric titration has been harmonized with Method 7.5 “Bitter Substances in Hops and Hop Products: Lead Conductance Value and Total Resin, Soft Resin and Hard Resin”. The “Precision” chapter now reflects the recent results of a collaborative trial on both hops and pellets carried out in 2018 covering a broader range from low to high alpha varieties as typically used today.

It is necessary to use EBC Method 7.1

The European reference Analytical Methods for breweries by EBC
  • 23/10/2018
  • 846
  • |
  • Hops and Hop Products
  • |
  • 2012

7.7 - α- and β-Acids in Hops and Hop Products by HPLC7

The method specifies a high performance liquid chromatographic analysis for the determination of α- and β-acids for all hops, hop powder products as well as for all conventional hop extracts.

It is necessary to use EBC Methods 7.1 and 7.6.

 

 

Dutch Craft Beer Conference 2020 - Craft Beer Big Ambitions
  • 23/10/2018
  • 618
  • |
  • Hops and Hop Products
  • |
  • 2004

7.9 - Iso-α-Acids and reduced iso-α-Acids in Hop Products by HPLC

This method specifies an isocratic high performance liquid chromatographic method for the determination of all types of iso-α-acids and reduced iso-α-acids (but not mixtures of different types) in hop products. Descriptors: concentration of a particular type of iso-α-acids, response factor for a particular type of iso-α-acids.

It is necessary to use EBC Methods 7.1, 7.7, 7.6 and 7.8.

  • 23/10/2018
  • 730
  • |
  • Hops and Hop Products
  • |
  • 2002

7.10 - Hop Oil Content of Hops and Hop Products

The determination of the oil content of hops, hop powders, hop pellets and hop extracts by steam distillation. Descriptors: institute of brewing still.

It is necessary to use EBC Method 7.1

The European reference Analytical Methods for breweries by EBC
  • 23/10/2018
  • 604
  • |
  • Hops and Hop Products
  • |
  • 2007

7.13 - Hop Storage Index of Hops and Hop Pellets

The method specifies a spectrophotometric procedure for the determination of the Hop Storage Index (HSI) of hops or hop pellets. The HSI is variety-dependent to some degree and measures an oxidative decrease in both α- and β-acids.

It is necessary to use EBC Methods 1.2 and 7.1.

  • 23/10/2018
  • 619
  • |
  • Hops and Hop Products
  • |
  • VM
  • 2017

7.15 - Xanthohumol in Hops and Hop Products by HPLC

The method specifies a high-performance liquid chromatographic analysis method for the determination of xanthohumol for all hops, hop powder products as well as for all conventional or xanthohumol-rich hop extracts.

It is necessary to use EBC Methods 7.1, 7.7 and 7.8

  • 23/10/2018
  • 591
  • |
  • Wort
  • |
  • 1999

8.1 - Sampling of Wort

This method describes procedures employed to obtain homogeneous and representative samples of wort for analysis.

The Brewers of Europe Forum 2020 - Everything about beer in 2 days: conferences - trade show - networking
  • 23/10/2018
  • 677
  • |
  • Wort
  • |
  • 2004

8.2.1 - Specific Gravity of Wort using a Pyknometer

The determination of the specific gravity and the defined specific gravity/density derived values of wort in air at 20 °C by weighing a known volume in a pyknometer or gravity bottle. Descriptors: pyknometer, reischauer type, gay-lussac type, gravity bottle.

  • 23/10/2018
  • 652
  • |
  • Wort
  • |
  • 2004

8.2.2 - Specific Gravity of Wort using a Density Meter

The measurement of the specific gravity and the defined specific gravity/density derived values of a wort at 20 °C using digital density meters of the oscillation type.

it is necessary to use EBC Methods 1.6 and 8.3

Dutch Craft Beer Conference 2020 - Craft Beer Big Ambitions
  • 23/10/2018
  • 630
  • |
  • Wort
  • |
  • 2002

8.6.2 - Fermentability, Attenuation Limit of Wort Rapid Fermentation

The determination of the amount of fermentable sugars in the wort using a rapid yeast procedure. This rapid method is given for guideline purposes only. It must be taken into consideration that the rapid method may lead to lower results compared to the reference method (EBC Method 8.6.1).

  • 23/10/2018
  • 558
  • |
  • Wort
  • |
  • IM
  • 2004

8.7 - Fermentable Carbohydrates in Wort by HPLC (IM)

The determination of fructose, glucose and sugars with 2 and 3 degrees of polymerization (DP2 and DP3) by high performance liquid chromatography (HPLC). The DP2 peak is primarily maltose, while the DP3 peak is primarily maltotriose. The method cannot distinguish between different disaccharides or between different trisaccharides. Flow rate and column temperature are considered to be sensitive parameters. Deviating from the procedure may alter the results.

The Brewers of Europe Forum 2020 - Everything about beer in 2 days: conferences - trade show - networking
  • 23/10/2018
  • 645
  • |
  • Wort
  • |
  • IM
  • 2003

8.8 - Bitterness of Wort

The determination of the bitter substances, mainly iso- α-acids, in wort.

It is necessary to use EBC Method 9.8

  • 23/10/2018
  • 756
  • |
  • Wort
  • |
  • IM
  • 2015

8.10.1 - Free Amino Nitrogen in Wort by Spectrophotometry - Manual Method (IM)

The determination of the free amino nitrogen content of wort using colorimetry with ninhydrin. The method gives an estimate of amino acids, ammonia and, in addition, the terminal α-amino nitrogen groups of peptides and proteins. Proline is partially estimated at the wavelength used. The method is not specific for α-amino nitrogen since γ-butyric acid which is present in wort gives a colour reaction with ninhydrin.

The Brewers of Europe Forum 2020 - Everything about beer in 2 days: conferences - trade show - networking
  • 23/10/2018
  • 545
  • |
  • Wort
  • |
  • IM
  • 2011

8.10.2 - Free Amino Nitrogen in Wort by Segmented Flow Analysis (IM)

The determination of the free amino nitrogen content of wort using colorimetry with ninhydrin. The method gives an estimate of amino acids, ammonia and, in addition, the terminal α-amino nitrogen groups of peptides and proteins. Proline is partially estimated at the wavelength used. The method is not specific for α-amino nitrogen since γ-butyric acid which is present in wort gives a colour reaction with ninhydrin.