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Brewing adjuncts method - RVA 17.04

This application describes the use of an RVA to assess the effect of added ingredients on the mashing behavior of a malt. Malts are tested with and without added enzymes, adjuncts or chemicals (e.g. pH modifiers). The differences are used to determine the improvement or deterioration in mashing behavior of the malt due to the addition.

Malt (kilned) method - RVA 16.04

The method is first used to establish the malting potential calibration for the variety of interest. To do this, a number of malts varying in known malting potential for the selected variety are tested. From the viscograms, the peak viscosity, time to peak, breakdown, peak area, holding strength and final viscosity are measured. These parameters are fitted as dependent variables against conventional measures of malting quality using standard regression techniques. The loge transformation may be used as appropriate. The most highly correlated viscogram parameters may subsequently be measured in malts of unknown potential for the same variety, using the regression equation to predict the potential malting quality of the sample. Good correlations using loge time to peak and loge peak area have been demonstrated.

Mash viscosity characterization method - RVA 38.01

This procedure is based on the method of Goode et al. (2005) using malted and unmalted barley, to study the effect of endogenous enzyme and added adjunct levels, respectively, on mash viscosity. This profile can be used to check the suitability of a batch of grain for mashing, or for checking the appropriate level of added adjunct in the mashing system.The RVA is used as a laboratory-scale rheological tool for the characterization of mash viscosity, allowing the brewer to monitor the processes that are taking place during mashing.

Malt quality method - RVA 39.01

The profiles in this method are modified from the procedures of Broadhead et al. (2004), using malted barley and wheat.In studying barley malt and modified malt samples for distilling performance, Broadhead et al. (2004) used a 30-minute heating profile on the RVA to successfully identify malts.

Beer, Grain and Wine Compendium

Beer, Grain and Wine Compendium

Grain Testing Solutions Brochure

The grain industry is very complex. It’s global, diverse, and can also present analytical challenges. Today’s grain users demand more when it comes to quality, safety, and uniformity. In addition, they seek diverse products with unique characteristics. PerkinElmer is equipped to help the grain industry in its quest to feed the world – nutritiously and economically. Our testing and analysis solutions encompass the three primary areas required for complete knowledge of grains and their derivatives – composition, functionality, and safety.

Malt quality method - RVA 39.01

The profiles in this method are modified from the procedures of Broadhead et al. (2004), using malted barley and wheat.In studying barley malt and modified malt samples for distilling performance, Broadhead et al. (2004) used a 30-minute heating profile on the RVA to successfully identify malts.

Beer, Grain and Wine Compendium

Beer, Grain and Wine Compendium

Grain Testing Solutions Brochure

The grain industry is very complex. It’s global, diverse, and can also present analytical challenges. Today’s grain users demand more when it comes to quality, safety, and uniformity. In addition, they seek diverse products with unique characteristics. PerkinElmer is equipped to help the grain industry in its quest to feed the world – nutritiously and economically. Our testing and analysis solutions encompass the three primary areas required for complete knowledge of grains and their derivatives – composition, functionality, and safety.