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
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
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 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
The determination of the mass per unit of surface area and the thickness of filter sheets, which are characteristic for different types of sheet.
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
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 determination of the amount of air in the headspace of bottles and cans using a "funnel" 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
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
The determination of the net contents of bottles manufactured as measuring containers in a non-destructive way by means of a template, a gauge for ascertaining the actual liquid (and/or vacuity) level.
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 ......
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
The determination of acetic acid in beer using an enzymatic procedure according to the method of Boehringer Mannheim.
The determination of glycerol in beer using an enzymatic procedure according to the method of Boehringer Mannheim.
The determination of the lactic acid content of beer using an enzymatic procedure according to the method of Boehriger Mannheim.
The determination of pH at 20 °C of decarbonated beer using a pH meter.
It is necessary to use EBC Method 1.5
International Method for the determination of anions (chloride, sulphate, nitrate and phosphate) in beer using ion chromatography.
The determination of dissolved oxygen in liquor, wort and beer by 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
The determination of dissolved oxygen in liquor, wort and beer by electrochemical 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.
