Description Culture for Brettanomyces Plating can determine the presence and, in most cases, the quantity of Brettanomyces in the sample. Growth is apparent at five to seven days; final results at seven days.
Description Alcohol by volume is a worldwide standard measure of how much alcohol is contained in a given volume of an alcoholic beverage. Alcohol (ethanol) is the main product of primary fermentation and a critical measurement in the determination of tax rates as well as aromas, flavors and stability. Alcohol measurement is useful in fermentations where high potential alcohol is a concern. It is also useful in advance of secondary (malolactic) fermentation to determine the correct bacteria strain selection.
Includes Alcohol (Units: % vol, Technique: Densitometry)
Description N-OPA refers to one of the two prominent forms (along with NH3) of nitrogen that serve as yeast nutrients. The determination of the enzyme of the reaction or N-OPA is commonly measured along with NH3 to determine YAN (Yeast Assimilable Nitrogen).
Includes Alpha Amino Nitrogen (N-OPA) (Units: g/L, Technique: Enzymatic)
Description Ammonia refers to one of the two prominent forms (along with N-OPA) of nitrogen that serve as yeast nutrients. The determination of ammonia is commonly measured along with N-OPA to determine YAN (Yeast Assimilable Nitrogen).
Includes Ammonia (Units: mg/L, Technique: Enzymatic)