Descriptors: sampling of hops an hop products, unpacked hops, packed hops, hop powder and pellets, isomerised hop products, hop extract.
It is necessary to use EBC Method 2.1
The determination of the moisture content of hops, hop powders and hop pellets by loss on drying. Descriptors: calculate the moisture percentage of the sample.
Determination of the seed content of whole hops by separation of the remaining material. Descriptors: calculate the seed content.
The determination of the lead conductance value of hops, hop powders and hop pellets by conductometry. Descriptors: concentration of lead acetate, calculate the lead conductance value of hops.
This Method was last updated in January 2019. The updates cover the “Procedure” and “Precision” chapters. In the “Procedure” chapter, the extraction parameters are more specified and the method of conductometric titration has been harmonized with Method 7.5 “Bitter Substances in Hops and Hop Products: Lead Conductance Value and Total Resin, Soft Resin and Hard Resin”. The “Precision” chapter now reflects the recent results of a collaborative trial on both hops and pellets carried out in 2018 covering a broader range from low to high alpha varieties as typically used today.
It is necessary to use EBC Method 7.1
Determination of Lead Conductance Value and hop resin fractions of hops, hop powder products and hop extract powder following the Ganzlin Modification of the Wöllmer method. Descriptors: calculate the concentration of lead acetate, calculation of lead conductance value
The determination of Lead Conductance Value and hop resin fractions of hop extracts following the Ganzlin Modification of the Wöllmer method. Descriptors: calculation of total resin, calculation of soft resin, calculation of hard resin, calculation β-fraction.
It is necessary to use EBC Method 7.5
The method specifies a high performance liquid chromatographic analysis for the determination of α- and β-acids for all hops, hop powder products as well as for all conventional hop extracts.
It is necessary to use EBC Methods 7.1 and 7.6.
The simultaneous determination of iso-α-, α- and β-acids in hop and isomerised hop extracts using High Performance Liquid Chromatography (HPLC).
It is necessary to use EBC Methods 7.1 and 7.6
This method specifies an isocratic high performance liquid chromatographic method for the determination of all types of iso-α-acids and reduced iso-α-acids (but not mixtures of different types) in hop products. Descriptors: concentration of a particular type of iso-α-acids, response factor for a particular type of iso-α-acids.
It is necessary to use EBC Methods 7.1, 7.7, 7.6 and 7.8.
The determination of the oil content of hops, hop powders, hop pellets and hop extracts by steam distillation. Descriptors: institute of brewing still.
It is necessary to use EBC Method 7.1
The simultaneous determination of iso-α-, α- and β-acids in isomerised hop pellets using high performance liquid chromatography (HPLC).
It is necessary to use EBC Method 7.1
The method identifies and quantifies selected components of hop essential oil. Descriptors: sample gas chromatogram for hop essential oil.
The method specifies a spectrophotometric procedure for the determination of the Hop Storage Index (HSI) of hops or hop pellets. The HSI is variety-dependent to some degree and measures an oxidative decrease in both α- and β-acids.
It is necessary to use EBC Methods 1.2 and 7.1.
The determination of total polyphenols in hops and hop pellets by spectrophotometry.
The method specifies a high-performance liquid chromatographic analysis method for the determination of xanthohumol for all hops, hop powder products as well as for all conventional or xanthohumol-rich hop extracts.
It is necessary to use EBC Methods 7.1, 7.7 and 7.8
This method describes procedures employed to obtain homogeneous and representative samples of wort for analysis.
The determination of the specific gravity and the defined specific gravity/density derived values of wort in air at 20 °C by weighing a known volume in a pyknometer or gravity bottle. Descriptors: pyknometer, reischauer type, gay-lussac type, gravity bottle.
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.
The determination of zinc in wort by atomic absorption spectrophotometry. Descriptors: calculation of the level of zinc obtained by atomic absorption spectrophotometry