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. 2022 Oct 5;13:1011155. doi: 10.3389/fmicb.2022.1011155

Table 3.

Analytical methods of the wort and the beers according to MEBAKa and Donhauser et al.b.

Analysis Method Device
Original gravity, apparent attenuation, ethanol content MEBAKa WBBM 2.9.6.3 Bending vibration and NIR spectroscopy, Alcolyzer Plus with DMA 5000 X sample 122 (Anton-Paar GmbH, Ostfildern, Germany)
pH value MEBAKa WBBM 2.13 pH meter with pH electrode, ProfiLine pH3210 pH meter (Xylem Inc., New York, NY, United States)
Sugar composition (glucose, fructose, sucrose, maltose, maltotriose) Donhauser et al.b LS-HPLC 002_2 HPLC UltiMate 3000 (Thermo Fisher Scientific, Waltham, MA, United States)
a

MEBAK® (2012), Editor: Dr. F. Jacob: The MEBAK collection of brewing analysis methods: Wort, beer and beer-based beverages. Collection of methods of the Mitteleuropäischen Brautechnischen Analysenkommission. Self-published by MEBAK.

b

Donhauser, S.; Wagner, D. (1990): Zucker- und Endvergärungsgradbestimmung mittels der HPLC, 9:306–309. Monatsschrift für Brauwissenschaft.