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
The determination of the viscosity of wort using an appropriate viscometer.
The determination of the colour of industrial worts by spectrophotometry.
The determination of the amount of fermentable sugars in the wort using a yeast procedure.
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).
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 determination of the bitter substances, mainly iso- α-acids, in wort.
It is necessary to use EBC Method 9.8
The determination of total nitrogen content of wort by a Kjeldahl procedure.
It is necessary to use EBC Method 3.3.1
The determination of the total nitrogen content in wort, by the Dumas combustion method.
It is necessary to use EBC Method 9.9.2
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 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.
EBC Method 8.10.3 Free Amino Nitrogen in Wort by Automated Discrete Analysis (IM) – 2021 allows for the determination of the free amino nitrogen content in wort using photometric measurement of OPA (oPhthaldialdehyde) and NAC (N-acetyl cysteine). The method is performed manually or automatically at a 340 nm wavelength at 37 °C temperature.
The determination of zinc in wort by atomic absorption spectrophotometry. Descriptors: calculation of the level of zinc obtained by atomic absorption spectrophotometry
The determination of total polyphenols in wort by spectrophotometry.
It is necessary to use EBC Method 9.11
Determination of the high molecular weight mixed linkage (1,3) (1,4) ß-D glucan (ß-glucan) fraction present in wort.
It is necessary to use EBC Method 3.10.1
Determination of the high molecular weight (1,3)(1,4) β-D glucan (β-glucan) fraction present in wort.
It is necessary to use EBC Method 3.10.2
EBC Method 8.13.3 β-Glucan in Wort by Automated Discrete Analysis (IM) – 2021 allows for the determination of beta-glucan in wort samples.
The determination of the total carbohydrate content of wort by spectrophotometry.
Conductometric method for the determination of chloride in wort by precipitation as silver chloride.
It is necessary to use EBC Method 9.21
Gravimetric determination of sulphate with barium chloride.
It is necessary to use EBC Method 9.22
The determination of pH at 20 °C of wort; using a pH meter and a suitable electrode system.
It is necessary to use EBC Method 1.5
The determination of calcium in wort by atomic absorption spectrophotometry.
It is necessary to use EBC Method 1.3
The determination of dissolved oxygen in wort using optical oxygen sensors. Descriptors: solubility of oxygen in water in equilibrium with air at 1,01325 bar and vapour pressure of water in equilibrium with air, solubility of oxygen.
it is necessary to use EBC Method 9.37.1
The determination of dissolved oxygen in wort using electrochemical oxygen sensors.
It is necessary to use EBC Method 9.37
This method specifies a high performance liquid chromatographic technique for the simultaneous determination of iso-α-acids (iso) and α-acids (alpha) in wort. It is recommended for wort samples containing α-acids and iso-α-acids. Due to the coelution of iso-α-acids (or α-acids) and reduced iso-α-acids, this method is not recommended for the analysis of wort samples containing reduced iso-α-acids.
Procedure to obtain a homogenous and representative sample of beer before filling for testing.
The determination of the alcohol content of beer using a distillation procedure and measurement of specific gravity of the distillate. Alternative procedures may produce accurate results but the distillation procedure is regarded as the reference method for alcohol.
It is necessary to use EBC Method 9.43.1 and 9.46
The rapid determination of the alcohol content of beer using an instrument relying on catalytic combustion. The description of the method is intended only as a guide since the instrumental procedure differs from model to model.
It is necessary to use EBC Method 9.2.1
The determination of the alcohol content of beer by refractometry.
It is necessary to use EBC Method 9.2.1 and 9.43.1
