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

Methods published in Analytica-EBC for the determination of Beer Alcohol (9 .2.1), Real, Apparent and Original Extracts (9.4), Real Degree of Fersnenta tion (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), Vic inal Diketones (9.24.1), Total Carbohydrate (9.26) and Fermentable Carbohyd rate (9.27) have been collaboratively tested by the European Brewery Conven tion Analysis Committee according to the ISO standard 5725. Repeatability ( r(95)) and reproducibility (R-95) values are presented.