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ANALYTICA EBC

Dutch Craft Beer Conference 2020 - Craft Beer Big Ambitions
  • 24/10/2018
  • 532
  • |
  • 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
  • 475
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  • 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
  • 521
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  • 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
  • 490
  • |
  • 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)

The European reference Analytical Methods for breweries by EBC
  • 24/10/2018
  • 584
  • |
  • 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
  • 497
  • |
  • 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
  • 540
  • |
  • 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.

The European reference Analytical Methods for breweries by EBC
  • 24/10/2018
  • 512
  • |
  • 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
  • 511
  • |
  • Packaging and Packaging Materials
  • |
  • 2004

11.1.1 - Sampling of Bottles

A simple practical means of sampling bottles for performing such tests as visual inspection of glass bottles, dimensional examination and glass weight.

It is necessary to use 

The European reference Analytical Methods for breweries by EBC
  • 24/10/2018
  • 518
  • |
  • Packaging and Packaging Materials
  • |
  • 2008

11.2.2 - Filling: Air in Headspace of Bottles and Cans: Piercing Method

A rapid method for determining the amount of headspace and total gases other than carbon dioxide in a container. The proportion of oxygen contained in these gases does not always correspond to the natural proportion of airborne oxygen, but can be bigger or smaller. In fresh filled beer samples it is usually between the 10 % and 30 % (nitrogen between 90 % and 70 %). Descriptors: volume of gas in ml, nominal volume of beer in container in ml.

It is necessary to use EBC Method 9.28.3

  • 24/10/2018
  • 532
  • |
  • Packaging and Packaging Materials
  • |
  • 2008

11.3.1 - Net contens of Bottles and Cans: Weighing Method

The determination of the net content of bottles and cans by weighing. The derivation of volume from weight has the advantage, aside from the higher accuracy, that the temperature of individual packages do not have to be taken into account. The specific gravity, however, must be measured at 20 ºC. Descriptors: weight of the full unopened container, weight of the empty container or tare weight, a is the CO2 content % (m/m) of the beer.

It is necessary to use EBC Methods 9.43.1 or 9.43.2 and 9.28.1

Dutch Craft Beer Conference 2020 - Craft Beer Big Ambitions
  • 24/10/2018
  • 514
  • |
  • Packaging and Packaging Materials
  • |
  • 2010

11.4 - Process Control: Determination of Pasteurising Units (PU)

The instrumental estimation of Pasteurisation Units (PU’s) by determination of time and temperature and the calculation of Pasteurisation Units in order to control the pasteuriser performance. With computer based overall supervision of the complete packaging line, it is possible to provide control of the pasteuriser and other items of packaging line equipment in response to changes in the whole system. For example, in a packaging line of small containers, in conjunction with the use of variable speed drive of the transport system, it is possible to control transit time and temperature of the pasteuriser to ensure the correct level of heat treatment for each group of containers, as represented by a line of containers across the width of the machine. Pasteurisation is a gentle heat treatment to reduce the microbial load in a product so that there is no micro-biological growth during shelf-life. Descriptors: Time required from a temperature of 60 °C until the product leaves the regeneration section of the plate heat exchanger in min, Outlet temperature of the regeneration section in °C, Time the product needs to go through the heating section of the plate heat exchanger in min, Temperature in holding loop in °C, Time in holding loop in min or Time the product needs to go through the holding loop in min, Time required for the product to reach 60 °C from the outlet of the holding loop to the regeneration section of the plate heat exchanger in min, Volume of holding tube in m3, Flow in m3/minute, Minimum temperature in holding loop in ° C, Pasteurisation temperature in °C

It is necessary to use ......

 

  • 24/10/2018
  • 579
  • |
  • Packaging and Packaging Materials
  • |
  • 2010

11.5.1 - Total (Dissolved and Headspace) Oxygen in Packaged Beer

The determination of the total (the dissolved and the headspace) content of oxygen in packaged beer, in bottle, can, keg and cask, by means of detecting oxygen ingress during packaging transfer and filling. Descriptors: headspace volume,  net content, correlation between the oxygen content of a liquid phase and of a gas phase at equilibrium, temperature of the sample in degrees K, reading of the oxygen meter in mg/litre or ug/l, conversion of the headspace ratio.

It is necessary to use EBC Methods 9.37, 11.3.2, 11.3.1, 11.27, 11.14 and 11.18

  • 24/10/2018
  • 474
  • |
  • Packaging and Packaging Materials
  • |
  • 2006

11.6.2 - Phosphatase Test

The detection of the phosphatase enzyme, present in alleged insect contaminants. The method is based upon the Aschaffenburg and Mullen test for phosphatase in milk.

The Brewers of Europe Forum 2020 - Everything about beer in 2 days: conferences - trade show - networking
  • 24/10/2018
  • 494
  • |
  • Packaging and Packaging Materials
  • |
  • 2004

11.6 - Qualitative Assay for Invertase

A biochemical assay for the presence or absence of the invertase enzyme as a measure of the effectiveness of pasteurisation, measured as pasteurisation units (PU). Other biochemical assays allow for quantitative measures of pasteurisation activity (see clause 9).

  • 24/10/2018
  • 489
  • |
  • Packaging and Packaging Materials
  • |
  • 2004

11.7 - Empty One-Way Container Clean Efficiency

The checking of one-way container (cans, non-returnable glass and PET bottles,…) clean efficiency by analysis of cleaned one-way containers, which have been deliberately contaminated.

Dutch Craft Beer Conference 2020 - Craft Beer Big Ambitions
  • 24/10/2018
  • 512
  • |
  • Packaging and Packaging Materials
  • |
  • 2007

11.10.1 - Packaging Materials in Contact with Beer

For the approval of new packaging materials or new suppliers by evaluating the aroma and taste of beer for potential taints. For use within problem solving related to off-flavours or taints.

It is necessary to use EBC Methods 13.14 and 13.3

  • 24/10/2018
  • 482
  • |
  • Packaging and Packaging Materials
  • |
  • 2008

11.10.2 - Packaging Materials in Contact with Beer: Effect on Foam Characteristics

The determination of the effect of packaging materials on beer foam characteristics. For routine checks on batches of can ends, see EBC Method 11.29, Contamination of Can Ends (3.1) Descriptors: Rudin, Ross & Clark, Nibem-T

it is necessary to use EBC Methods 11.29 and 9.42

Dutch Craft Beer Conference 2020 - Craft Beer Big Ambitions
  • 24/10/2018
  • 484
  • |
  • Packaging and Packaging Materials
  • |
  • 2004

11.13 - Physical Dimensions of Bottles (formerly published as IOB Method 13.9)

A simple practical means of determining the dimensional tolerances of empty glass bottles. The tolerances will be negotiated in each case between the customer and the supplier. Guidelines for the tolerances are found in references 3.3 and 3.4. Dimensional tolerances are to be found in glass manufacturers’ guidelines.

It is necessary to use EBC Method 11.1.1

  • 24/10/2018
  • 484
  • |
  • Packaging and Packaging Materials
  • |
  • 2004

11.14 - Capacity Determination of Bottles (formerly published as IOB Method 13.10)

The determination of the filling level and the brimful capacities of all bottles. The difference between the brim and the filling height, the headspace, may then be calculated. The tolerances will be negotiated in each case between the customer and the supplier. Guidelines for the tolerances are found in reference 3.3. Capacity tolerances are also to be found in glass manufacturers’ guidelines. Descriptors: the density for water at the test temperature, volume at 20 ºC, volume as recorded, temperature as recorded.

It is necesssary to useEBC Method 11.1.1