Determination of repeatability and reproducibility of EBC accepted methods: V – Beer

Submitted on behalf of the Analysis Committee of the European Brewery Convention

Authors

  • M. Benard

Abstract

Methods published in Analytica-EBC for the determination of Beer Alcohol (9.2.1), Real, Apparent and Original Extracts
(9.4), Real Degree of Fermentation (9.5), Colour (9.6), Final Attenuation (9.7), Bitterness (9.8), Total Nitrogen (9.9.1), Free
Amino Nitrogen (9.10), Total Polyphenols (9.11), Vicinal Diketones (9.24.1), Total Carbohydrate (9.26) and Fermentable
Carbohydrate (9.27) have been collaboratively tested by the European Brewery Convention Analysis Committee according
to the ISO standard 5725. Repeatability (r₉₅) and reproducibility (R₉₅) values are presented.

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Published

2000-06-30

Issue

Vol. 53 No. 5/6 (2000): Monatsschrift für Brauwissenschaft

Section

Articles

License

Copyright (c) 2000 BrewingScience

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

1.
Benard M. Determination of repeatability and reproducibility of EBC accepted methods: V – Beer: Submitted on behalf of the Analysis Committee of the European Brewery Convention. BrSc. 2000;53(5/6):101-104. Accessed May 30, 2026. https://brewingscience.de/index.php/brewingscience/article/view/662