Hach-Lange DR 5000 brewerie analysis, supplementary software LZV570 - Manual (Page 3)

3
Table of Contents
Section 1 General Information ...............................................................................................5
1.1 Safety Information ....................................................................................................................... 5
1.1.1 Use of Hazard Information ................................................................................................. 5
1.2 Installation ................................................................................................................................... 5
1.3 Important information about the manual ..................................................................................... 6
1.3.1 Chemical and Biological Safety ......................................................................................... 6
1.4 Introduction ................................................................................................................................. 7
1.5 Selecting a stored test ................................................................................................................ 7
1.6 List of abbreviations .................................................................................................................... 7
1.7 Literature ..................................................................................................................................... 8
Section 2 Working procedures ..............................................................................................9
2.1 Bitter units (EBC method) ........................................................................................................... 9
2.1.1 Procedure for measuring bitter units in beer .................................................................... 10
2.1.1.1 Executing the test with the sipper module ............................................................... 10
2.1.2 Procedure for measuring bitter units in wort .................................................................... 11
2.1.2.1 Executing the test with the sipper module ............................................................... 11
2.2 Total polyphenols (EBC method) .............................................................................................. 12
2.2.1 Procedure for measuring total polyphenols ..................................................................... 13
2.2.1.1 Executing the test with the sipper module ............................................................... 14
2.3 Reducing power (spectrophotometric method) ......................................................................... 15
2.3.1 Procedure for measuring reducing power ........................................................................ 16
2.3.1.1 Executing the test with the sipper module ............................................................... 17
2.4 Anthocyanogens (Harris and Ricketts method) ........................................................................ 17
2.4.1 Procedure for measuring anthocyanogens ...................................................................... 19
2.4.1.1 Executing the test with the sipper module ............................................................... 19
2.5 Beer colour (spectrophotometric EBC method) ........................................................................ 20
2.5.1 Procedure for measuring beer colour .............................................................................. 21
2.5.1.1 Executing the test with the sipper module ............................................................... 21
2.6 Free amino nitrogen (ninhydrin method based on EBC method) .............................................. 22
2.6.1 Procedure for measuring free amino nitrogen (FAN) in light worts .................................. 24
2.6.1.1 Executing the test with the sipper module ............................................................... 24
2.6.2 Procedure for measuring free amino nitrogen (FAN) in light beer ................................... 25
2.6.2.1 Executing the test with the sipper module ............................................................... 25
2.6.3 Procedure for measuring free amino nitrogen (FAN) in dark worts ................................. 26
2.6.3.1 Executing the test with the sipper module ............................................................... 27
2.6.4 Procedure for measuring free amino nitrogen (FAN) in dark beers ................................. 27
2.6.4.1 Executing the test with the sipper module ............................................................... 28
2.7 Steam-volatile phenols .............................................................................................................. 29
2.7.1 Procedure for measuring steam-volatile phenols ............................................................. 31
2.7.1.1 Executing the test with the sipper module ............................................................... 32
2.8 Photometric iodine sample ........................................................................................................ 32
2.8.1 Procedure for measuring photometric iodine sample ...................................................... 34
2.8.1.1 Executing the test with the sipper module ............................................................... 34
2.9 Thiobarbituric acid number (TAN) ............................................................................................. 35
2.9.1 Procedure for measuring thiobarbituric acid number in beer and wort ............................ 36
2.9.1.1 Executing the test with the sipper module ............................................................... 37
2.9.2 Procedure for measuring thiobarbituric acid number in congress wort ............................ 37
2.9.2.1 Executing the test with the sipper module ............................................................... 38
2.10 Iso- α-acids and α-acids .......................................................................................................... 39
2.10.1 Procedure for measuring iso- α-acids and α-acids ......................................................... 41
2.10.1.1 Executing the test with the sipper module ............................................................. 41
2.11 Vicinal diketones (diacetyl, 2,3-pentanedione) ....................................................................... 42