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Brewing Analytes Scheme - (BAPS/Campden BRI)

EPTIS Ringversuch Nr. 129961 | Letze Änderung 2023-11-14 | URL: https://www.eptis.bam.de/pts129961 https://www.eptis.bam.de/pts129961

Name des Anbieters
Name des Anbieters LGC AXIO Proficiency Testing LGC AXIO Proficiency Testing
Ansässig in United Kingdom
Sprache(n)
Anmerkungen he LGC AXIO scheme is jointly run by LGC Proficiency Testing and Campden BRI, promoting quality in the measurement of chemical, microbiological and sensory analytes in real beer. Real beers and ales are widely consumed throughout the world. Global customers expect their beverages to consistently look and taste the same wherever they are. The real beer industry continuously aim to meet these high expectations, but maintaining and confirming the quality and reliability of a given product is a considerable challenge for production facilities and quality control laboratories. Microbiological test materials contain organisms typically encountered in the brewing industry and look at factors such as the identity of organisms, lactic acid bacteria count and wild yeast count. LGC AXIO Proficiency Testing recognises the challenges to your industry. This is why we created the BAPS scheme. For laboratories that perform the analysis of beer, participation in BAPS can provide confidence that results are meaningful and accurate, which, in turn, helps to ensure consistency in the quality of beer and integrity of the brand.
Klassifizierung
Produktgruppen Food and drink
Prüfgebiete Analytical chemistry
Microbiology
Sensory testing
Technische Einzelheiten
Prüfobjekt Prüfeigenschaft Prüfmethode
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 -
Stout ale- 2024 Bitterness -
Alcohol by Volume -
Original Gravity -
pH -
Present Gravity -
Original Extract -
Attenuation Limit -
Carbon Dioxide -
Colour -
Remainder determination -
Total Diacetyl -
Total VDK -
Foam stability (HRV) -
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 -
Ringversuchsziele
Zielgruppe des Ringversuchs
Relevante Rechtsvorschriften oder Normen
Weitere Ziele
Teilnehmerzahl
Anbieter unabhängig überprüft (akkreditiert, benannt, anerkannt)

Akkreditiert durch UKAS auf der Grundlage von ISO/IEC 17043 Please see current application form and scheme description for accredited and non-accredited status of test materials and analytes.

Die Durchführung des Ringversuchs ist in Auftrag gegeben durch
Kosten
Teilnahmegebühr Depending on samples taken
Regelmässig durchgeführt Ja (12 rounds per annum)
Der Ringversuch wird durchgeführt seit February 1994
Kontaktdaten des Anbieters
Anbieter Kontaktperson
LGC AXIO Proficiency Testing
1 Chamberhall Business Park, Chamberhall Green
BL9 0AP Bury, Greater Manchester
United Kingdom

Telefon: +44 (0)161 762 2500
Fax: +44 (0)161 762 2501
Web: https://www.lgcstandards.com/GB/en/Proficiency-Testing/cat/244597 https://www.lgcstandards.com/GB/en/Proficiency-Testing/cat/244597
Mrs Nicola Armstrong
Telefon: +44 (0)161 762 2500
Fax:
E-Mail: axiopt@lgcgroup.com axiopt@lgcgroup.com
Haben Sie einen Fehler entdeckt? Bitte wenden Sie sich an den zuständigen EPTIS Koordinator für United Kingdom, Mr Savvas Xystouris. Mr Savvas Xystouris.
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Anwendungsversion: 1.23-SNAPSHOT.20230502124635-7925ae379a631fc1ececff45d2921c8db38877d5