Determination of Lactic Acid (D + L) in beer
Lactic Acid is the product of the fermentation made primarily by microbial activity. Its concentration is correlated to the total bacterial count. Therefore a chemical analysis for the determination of the concentration of lactic acid in beer is a useful indicator of the good storage of the beverage.
Obviously a prompt and rapid control of this kind of parameter is more useful than ever. With CDR BeerLab® method you can carry out the analysis with a micro-quantity of sample in few minutes, obtaining reliable data.
Method
Test Principle
D-lactic acid and L-lactic acid are oxidized through an enzymatic reaction to pyruvic acid with the consequent production of NADH. The increase of absorbance, measured at 366 nm in end-point, is proportional to the lactic acid concentration of the sample. The result is expressed in ppM.
Calibration Curve
Calibration curve obtained with samples of known values.
...
Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|
The Analyzers for process and quality control in beer brewing
CDR BeerLab®
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR BeerLab® Jr
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections