Determination of Acetic Acid in beer and wort
The determination of Acetic Acid is important in some categories of beer and in the identification of organoleptic defects.
Acetic acid can be produced by several yeasts and bacteria present in some categories of beer. It may form during fermentation, secondary product, or during storage due to the deterioration of finished beer.
With CDR BeerLab® you can perform a quantitative analysis of the acetic acid in beer with a simple photometric method, working on beer as it is or wort avoiding laborious treatments.
Through an enzymatic reaction, acetic acid is converted into piruvic acid, which in turn reacts with NADH producing NAD+ and D-Lactic acid.
The reduction of absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the quantity of acetic acid present in the sample.
The calibration curve was made using samples with known values of acetic acid. The trend of the curve confirms the excellent linearity of the system over the entire measurement range.
Reagent test Kits
The Analyzers for process and quality control in beer brewing
- 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