Determination of Carbohydrates in Beer

In the fermentation, yeasts use only fermentable sugars, glucose, fructose, maltose and in some cases maltotriose as well, to produce ethanol. Other complex sugars that are not fermentable (like maltodextrins) contribute to the body of the beer. The control of the carbohydrate allows the beermaker to optimize the recipes. This test can be used in addition to fermentable sugars test, to calculate both fermentable and not fermentable sugars.

Method

Test Principle

The carbohydrates present in the sample are determined through an enzymatic method. The redox reaction is read in end point at 366 nm and the value is proportional to the concentration of carbohydrates in the sample.

Correlation Curve

Calibration curve obtained with samples of known values. It confirms an excellent linearity of the system over the entire measurement range.

The calibration curve of the analysis of carbohydrates in beer with CDR BeerLab® obtained using samples with known carbohydrate value. R² = 0.9921

Reagent test Kits

Measuring range

AnalysesMeasuring rangeResolutionRepeatability

The Analyzers for process and quality control in beer brewing

image

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)
image

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