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Brewing Analytes Scheme - (BAPS/Campden BRI)

EPTIS factsheet 129961 | Last revision 2017-03-16 | URL: https://www.eptis.bam.de/pts129961 https://www.eptis.bam.de/pts129961

PT provider
PT provider LGC Standards Proficiency Testing LGC Standards Proficiency Testing
Based in United Kingdom
Language(s)
Remarks
Keywords
Product groups Food and drink
Testing fields Analytical chemistry
Microbiology
Sensory testing
Technical details
Test item Tested property Testing method
Freeze-dried brewery spoilage organisms Lactic acid bacteria count -
Identity of Organism (high) -
Identity of Organism (low) -
Total Aerobic Microbial Count (pour) -
Total Aerobic Bacterial Count (spread) -
Total Anaerobic Microbial Count -
Wild Yeast Count -
Lager/Ale Original gravity -
Carbon dioxide -
Bitterness -
Alcohol by Volume -
Colour at 430nm -
Refractive index -
Sulfur dioxide -
pH -
Original Extract -
Haze at 0°C -
Haze at 20°C -
Present gravity (°Plato) -
Present gravity (°Sacc) -
Total Gas Pressure -
Lager Acetaldehyde -
Ethyl acetate -
Calcium -
Magnesium -
Potassium -
Sodium -
Phosphate -
Copper -
Zinc -
Chloride -
Nitrate -
Original gravity -
Carbon dioxide -
Bitterness -
Glucose -
Iron -
Alcohol by Volume -
Colour at 430nm -
Refractive index -
Dimethyl sulfide -
Sulfate -
Sulfur dioxide -
Total Polyphenols -
pH -
Maltose -
2-Methylbutanol -
3-Methylbutanol -
Dimethyl Disulfide -
Ethyl Hexanoate -
Free 2,3-Pentanedione -
Free Diacetyl -
Iso-Amyl Acetate -
Maltotetraose -
Maltotriose -
Methanethiol -
Methylthioacetate -
n-Propanol -
Original Extract -
Total Carbohydrate -
Isobutanol -
2 + 3-Methyl Butanol -
FAN (Free Alpha Amino Nitrogen) -
Total Soluble Nitrogen (TSN) -
Haze at 0°C -
Haze at 20°C -
Present gravity (°Plato) -
Present gravity (°Sacc) -
Total Gas Pressure -
Energy value (kcal) -
Energy value (kJ) -
Foam stability (HRV) -
Hydrogen Sulfide -
Iso-Alpha-Acids -
Tetra-Iso-Alpha-Acids -
VDK as Diacetyl -
Ale Bitterness -
Colour at 430nm -
Colour at 530nm -
Free 2,3-Pentanedione -
Free Diacetyl -
Iso-Alpha-Acids -
Tetra-Iso-Alpha-Acids -
VDK as Diacetyl -
Lager/Ale Sensory analysis Aroma - Alcoholic/Solvent -
Aroma - Burnt -
Aroma - Caramel -
Aroma - Cereal -
Aroma - DMS -
Aroma - Fruity/Citrus -
Aroma - Fruity/Estery -
Aroma - Hop -
Aroma - Malty -
Aroma - Other -
Aroma - Other Sulfur -
Aroma - Oxidised/Aged -
Aroma - Sweet -
Taste - Alcoholic/Solvent -
Taste - Astringent -
Taste - Bitter -
Taste - Body -
Taste - Burnt -
Taste - Caramel -
Taste - Cereal -
Taste - DMS -
Taste - Fruity/Citrus -
Taste - Fruity/Estery -
Taste - Hop -
Taste - Linger -
Taste - Malty -
Taste - Other -
Taste - Other Sulfur -
Taste - Oxidised/Aged -
Taste - Sour -
Taste - Sweet -
Alcohol free/low alcohol beer ABV (qualitative) -
ABV (quantitative) -
Gravity (Apparent, Present) -
Bitterness -
Colour at 430nm -
pH -
Aims of the PT scheme
Target group of participants
Linked to specific legislation / standards
Additional, subsidiary aims
Number of participants
Accredited or otherwise reviewed by a 3rd party

Accredited by UKAS on the basis of ISO/IEC 17043 Please see current application form and scheme description for accredited and non-accredited status of test materials and analytes.

Operation is commissioned / requested by
Fees and frequency
Participation fee Depending on samples taken
Regularly operated Yes (12 rounds per annum)
Year of first operation February 1994
Contact details of the PT provider
Provider Contact person
LGC Standards Proficiency Testing
1 Chamberhall Business Park, Chamberhall Green,
BL9 0AP Bury Lancashire
United Kingdom

Phone: +44 (0)161 762 2500
Fax: +44 (0)161 762 2501
Web: http://www.lgcstandards.com http://www.lgcstandards.com
Mr Savvas Xystouris
Phone: +44 (0)161 762 2500
Fax: +44 (0)161 762 2501
Email: savvas.xystouris@lgcgroup.com savvas.xystouris@lgcgroup.com
If you find any mistakes please contact the responsible EPTIS coordinator in United Kingdom, Mr Savvas Xystouris. Mr Savvas Xystouris.
Any questions or problems? Please contact us at eptis@bam.de.
Application version: 1.21