ANALYTICA EBC

• 18/11/2020
• 3447
• |
• Beer
• |
• IM
• 2020

9.50 - Bitter compounds in dry-hopped beer by HPLC (IM)

This method specifies a high performance liquid chromatographic technique for the simultaneous determination of iso-α-acids (Iso), humulinones (Hum) and α-acids (Alpha) in beer. It is recommended for dry hopped beers containing humulinones (and α-acids) in addition to iso-α-acids. Due to coelution of humulinones (or α-acids) and reduced iso-α-acids (Rho, Tetra, Hexa, see method EBC 9.47.1), this method is not recommended for the analysis of beers containg reduced iso-α-acids. This method was validated for the determination of humulinones and iso-α-acids in beer. The method is not a validated method for determination of α-acids , but can be used as a guideline method for the determination of α-acids

• 11/01/2023
• 1084
• |
• Beer
• |
• IM
• 2023

9.51 - DETERMINATION OF GLUTEN IN BEER USING THE R5 COMPETITIVE ELISA METHOD (IM)

It is imperative that those who are sensitive to gluten can be confident consuming foods that are labelled gluten-free or that are naturally gluten-free. The only process capable of ensuring that a product is 100% gluten-free is to utilize 100% gluten-free grains. For beer that is rendered gluten-free, the competitive R5 ELISA method is capable of detecting hydrolysed prolamins that remain in beer. The prescribed determination of gluten in beer is using RIDASCREEN® Gliadin competitive kit. This method is equivalent to the ASBC Method of Analysis Beer-49. According to the AOECS standard for gluten-free foods, the R5-competitive ELISA should always be applied to fermented and partly hydrolysed products like beer.

• 24/10/2018
• 2483
• |
• Process Aids
• |
• 1999

10.1 - Sampling of Solid Process Aids

This section describes general techniques for taking and preparing samples of a solid process aid for use in conjunction with a previously established sampling plan.

It is necessary to use EBC Method 3.1

• 24/10/2018
• 2471
• |
• Process Aids
• |
• 2005

10.2 - Moisture Content of Solid Process Aids

The determination of the moisture content of solid process aids using a loss in mass on drying under specified conditions. Descriptors: mass of process aid before drying in g, mass of process aid after drying in g, moisture content of the process

• 24/10/2018
• 2474
• |
• Process Aids
• |
• 2005

10.3 - Calcination Loss of Filter Aids

The determination of the degree of calcination of powders and sheets used for filtration by heating in a furnace. Descriptors: Calcination loss expressed as a percentage of the dry material, Mass of dry filter aid before calcination g, Mass of sample after calcination g.

It is necessary to use EBC Methods 10.1 and 10.2

• 24/10/2018
• 2441
• |
• Process Aids
• |
• 1997

10.4 - Density of the Wet Filter Bed of Filter Aids

The determination of the volume occupied by a fixed mass of filter aid. This data is particularly important for the assessment of new filter aids in a filtration process. Descriptors: density of the filter bed (g/ml), volume of the filter bed after sedimentation (ml), mass of sample (g)

• 24/10/2018
• 2421
• |
• Process Aids
• |
• 1999

10.5 - pH of an Aqueous Suspension of Filter Aids

Determination of the pH of an aqueous suspension of filter aids.

It is necessary to use EBC Methods 8.17 and 10.1

• 24/10/2018
• 3314
• |
• Process Aids
• |
• IM
• 2010

10.6 - Soluble Iron Content of Solid Process Aids (IM)

The determination of the soluble iron content of solid process aids by extraction with a buffer solution or beer. Descriptors: soluble iron content of the process aid in mg/kg, iron content of the test filtrate, in mg/litre, iron content of the blank filtrate, in mg/litre, m is the mean value, in mg/kg.

It is necessary to use EBC Methods 10.1 and 9.13.1 or 9.13.2 or 9.13.3

• 24/10/2018
• 2395
• |
• Process Aids
• |
• 2007

10.7 - Solid Process Aids: Effect on Aroma and Taste (IM)

For the approval of new materials or new suppliers by evaluating the sensory impact of process aids on the aroma and taste of beer. For use within problem solving related to off-flavours or taints.

It is necessary to use EBC Methods 10.1, 13.3, 13.4 and 13.14

• 24/10/2018
• 2760
• |
• Process Aids
• |
• GM
• 1997

10.8 - Permeability of Filter Aids (RM)

The determination of the permeability which is a principal characteristic of filter aids. Descriptors: Operating Conditions, Permeability expressed in Darcy units, Conversion factor for units, Volume filtered in ml, Filter cake height in cm, thickness of the wet filter sheet, viscosity of water, Surface of filtration, Filtration pressure in bar, flow time in s.

• 24/10/2018
• 2544
• |
• Process Aids
• |
• AM
• 1999

10.9 - Filtration Rate of Filter Aids (Routine Method)

The determination of filtration rate and permeability of filter aids, using the EBC filter unit.

It is necessary to use EBC Methods 10.1 and 10.8

• 24/10/2018
• 2263
• |
• Process Aids
• |
• 1997

10.10 - Density and Thickness of Filter Sheets

The determination of the mass per unit of surface area and the thickness of filter sheets, which are characteristic for different types of sheet.

• 24/10/2018
• 2509
• |
• Process Aids
• |
• 2007

10.11 - Brewery Gases: Effect on Aroma and Taste

For the approval of new gases or new suppliers of gases for use in brewing or packaging by evaluating their potential to taint the aroma and taste of water, wort or beer. For use within problem solving related to off-flavours or taints.

It is necessary to use EBC Methods 13.4 and 13.14

• 24/10/2018
• 2568
• |
• Co-Products
• |
• 1997

12.1 - Sampling of Spent Grains

Procedures to be employed for obtaining representative samples of spent grains for analytical purposes.

• 24/10/2018
• 2635
• |
• Co-Products
• |
• 2014

12.2 - Moisture Content of Spent Grains

The determination of the moisture content of spent grains by loss of mass on drying under specified conditions. Descriptors: mass in g of sample before drying, mass in g of sample after drying, Percentage of moisture lost by predrying, Percentage of moisture found in predried sample.

It is necessary to use EBC Methods 1.1, 4.2 and 12.1

• 12/06/2024
• 3014
• |
• Co-Products
• |
• GM
• 2024

12.3 - Total Available Extract in Spent Grains

The determination of the total extractable material of spent grains by water using a mashing procedure with action of added enzymes. Descriptors: extract content of the filtrate % Plato, extract content corresponding to the specific gravity of the correction solution % Plato, moisture of the predried spent grains in % (m/m), moisture of the predried spent grains in % (m/m).

It is necessary to use EBC Methods 1.1, 12.1 and 4.5.1

The method has been updated in 2024 to adjust to a new enzyme used in its protocol.

• 24/10/2018
• 3104
• |
• Co-Products
• |
• 1997

12.4 - Soluble Extract in Spent Grains

The determination of the soluble extract content of spent grains by extraction with water. Descriptors: extract content of the filtrate % Plato, moisture of the predried spent grains in % (m/m), soluble extract in % (m/m) as is, soluble extract in % (m/m) dry basis.

It is necessary to use EBC Methods 4.5.1 and 12.3

• 24/10/2018
• 2853
• |
• Co-Products
• |
• 2007

12.5 - Total Residual Extract in Spent Grains (formerly published as IOB Method 12.7)

The determination of total residual extract of spent grains using a mashing procedure. Descriptors: specific gravity of filtrate, gravity of mixed mash filtrate, gravity of control mash filtrate, specific gravity of mixed mash filtrate, specific gravity of control mash filtrate.

It is necessary to use EBC Methods 4.5.1, 12.3, 12.2, 8.2.1 or 8.2.2