Cider

Yeasts use only fermentable sugars, glucose and fructose for the production of ethanol during fermentation. The control of the residual fermentable sugars during the process allows to follow the various stages until the end of fermentation. The analysis of total sugars is also an excellent parameter for determining the fermentative potential of the must.With CDR CiderLab the determination of the fermentable sugars in the cider is based on the reference method, but it is easier and faster.CDR made available a new fermentable sugars test, which allows to determine, in addition to the value of glucose and fructose, also the value of sucrose.

 Fermentable sugars analysis in cider

CDR CiderLab the easy-to-use analysis system to optimise your cider production process by obtaining results in real time.

<h3 style="margin-left:0px;">Three different kits for the determination of fermentable sugar</h3><ul><li>Fermentable sugars&nbsp;GF (Glucose-Fructose) With this kit you can determine the total amount of fermentable sugars: Glucose + Fructose</li><li>Fermentable sugars GFS (Glucose-Fructose-Sucrose) With this kit you can determine the total amount of fermentable sugars: Glucose + Fructose + &nbsp;Sucrose</li><li>Glucose-Fructose With this kit you can determine the&nbsp;value of glucose and fructose separately</li></ul>Test type: End Point.Fermentable sugars&nbsp;GF Time testing: [uni].

Method

Fermentable sugars GFS Time testing: [uni].

Glucose-Fructose Time testing: [uni].Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR CiderLab and 3 tests for CDR CiderLab Junior.<h3>Sample treatment</h3>If necessary, the sample shall be degassed using the specific ultrasonic bath (code 222062). In case of tests performed on must, the sample shall be centrifuged (code 222061) or filtered (code 300210). Dilute the sample if required by the method.

The glucose and fructose present in the sample are determined enzymatically and therefore are not influenced by the presence of the remaining reducing sugars. The Redox reaction is read at 366 nm (end-point) and the value is directly proportional to the concentration of glucose and fructose in the sample.

Test principle

Redox chemical reaction involved in the determination of fermentable sugars in cider and must

The sucrose, when present in the sample, is determined enzymatically splitting it into glucose and fructose.

Reaction involved in the determination of sucrose in cider and must

The calibration curve of CDR CiderLab, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.

Calibration Curve

Cider fermentable sugars: Calibration curve CDR CiderLab method - HPLC method. R² = 0.9752

Calibration curve CDR CiderLab method - HPLC method. R² = 0.9752

Fermentable sugars GF

Fermentable sugars GFS

Glucose-Fructose

Reagent test Kits

Measuring range

CDR CiderLab: The complete, reliable and fast system of chemical analyses of cider