Analytica EBC methods list - page 6 - chemical-physical
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ANALYTICA EBC

Analytica EBC - Final Attenuation of Beer
  • 23/10/2018
  • 5429
  • |
  • Beer
  • |
  • 2000

9.7 - Final Attenuation of Beer

The determination of the final attenuation of beer using a yeast procedure.

It is necessary to use EBC Methods 8.6.1 and 8.6.2

Analytica EBC - Bitterness of Beer (IM)
  • 09/01/2026
  • 16237
  • |
  • Beer
  • |
  • IM
  • 2020

9.8 - Bitterness of Beer (IM)

The determination of the bitter substances in beer, which are mainly iso-α-acids.
This Method was updated in 2020. The update covers the “Precision Chapter”. It now contains two tables. In addition to the table on conventionally-hopped beers, it also reflects the results of a second collaborative trial on dry-hopped beers carried out in 2019 covering higher BU levels.

Analytica EBC - Free Amino Nitrogen in Beer by Spectrophotometry (IM)
  • 09/01/2026
  • 5423
  • |
  • Beer
  • |
  • IM
  • 2000

9.10.1 - Free Amino Nitrogen in Beer by Spectrophotometry (IM)

The international method for the determination of free amino nitrogen in pale or dark beers. 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.

It is necessary to use EBC Method 8.10

Analytica EBC - Free amino niytrogen in Beer by discrete analyser (NOPA Method)
  • 23/10/2018
  • 4552
  • |
  • Beer
  • |
  • 2017

9.10.2 - Free amino niytrogen in Beer by discrete analyser (NOPA Method)

The determination of the free amino nitrogen content in beer using photometric measurement of OPA (o-Phthaldialdehyde) and NAC (N-acetyl cysteine). The method is performed manually or automatically at a 340 nm wavelength at 37 °C temperature. In the automated method, the side wavelength of 700 or 750 nm is also measured. The method estimates amino acids by measuring the terminal α-amino nitrogen groups of peptides and proteins. The method is specific for α-amino nitrogen. Proline, ammonia or ammonium are not included.

Analytica EBC - Total Polyphenols in Beer by Spectrophotometry (IM)
  • 09/01/2026
  • 7853
  • |
  • Beer
  • |
  • IM
  • 2002

9.11 - Total Polyphenols in Beer by Spectrophotometry (IM)

The determination of total polyphenols in beer by spectrophotometry. Descriptors: weight required, percentage of iron in the ammonium iron citrate, polyphenol content, absorbance at 600 nm, dilution factor.

Analytica EBC - Iron in Beer by Spectrophotometry with 2,2-Bipyridyl or 1,10-Phenanthroline
  • 23/10/2018
  • 4696
  • |
  • Beer
  • |
  • AM
  • 2013

9.13.1 - Iron in Beer by Spectrophotometry with 2,2-Bipyridyl or 1,10-Phenanthroline

International method for the determination of iron in beer by spectrophotometry. Most of the cations of interest in brewing can be conveniently and quickly measured by atomic absorption spectrophotometry, using methods described in the literature. Descriptors: Iron in mg/litre, Calibration factor derived from the calibration graph, Absorbance at 505 or 520 nm with iron reagent added to the beer, Absorbance at 505 or 520 nm with water added to the beer.

Analytica EBC - Total sulphur dioxide in beer by DTNB method with quick test kits (IM)
  • 29/06/2026
  • 81
  • |
  • Beer
  • |
  • 2024

9.25.5 - Total sulphur dioxide in beer by DTNB method with quick test kits (IM)

The purpose of this method is the determination of total sulphur dioxide in beer. Sulphites, like sulphur dioxide, are a group of sulphur-based substances which are produced naturally during fermentation and are also used as food additives for their preservative and antioxidant properties. This method describes the determination of Total Sulphur Dioxide in beer using DTNB method with quick test kits a) CDR BeerLab®, b) Merck Spectroquant, c) Megazyme K-TSULPH of Neogen. The method is based on the reaction between sulphur dioxide and 5,5’-dithiobis nitrobenzoic acid (DTNB) in basic conditions. The absorption is measured on a photometer of the supplier (CDR BeerLab®) or a spectrophotometer (Spectroquant or Megazyme test). The method has been validated to cover a total sulphur dioxide range of 1,0 to 19,4 mg/L.  Basic laboratory skills, including pipetting skills, are sufficient to accomplish the semi-automated (CDR BeerLab®) or manual (Spectroquant/Megazyme) method successfully, the beer samples should be briefly degassed. Labour time and total analysis time are short; within 1 hour (CDR BeerLab®/Megazyme) the results can be reported of a few samples; for Spectroquant you need 1 to 2 hours. The reagents used do not present a specific risk, however you need to wear safety gloves and glasses when you work with reagent 1 (SO3-1) of Megazyme.

Analytica EBC

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