Determination of Fermentable Sugars in beer and wort
In the fermentation yeasts use only fermentable sugars, glucose, fructose, maltose, sucrose (eventually added) and in some cases maltotriose as well, to produce ethanol. The control of the residual fermentable sugars allows to attest the end of the fermentation. The analysis of the fermentable sugars is also a very good parameter to determine the fermentative potential of the wort and so the potential alcohol content.
The Kit GFS Sugars enables the determination of the total amount of glucose, fructose, and sucrose present in a fermenting beer. When used in combination with the kit “Glucose and Fructose” , it becomes an essential tool for managing the fermentation process in non-alcoholic beers.
Features and benefits of CDR BeerLab®
With CDR BeerLab® systems it's possible to analyze this parameter in wort and in beer in few minutes.
The analysis does not require skilled staff, laboratory glassware nor preparation of reagents: thanks to the instrument and to the optimization of the reference method correlated with it, the analysis is reliable and easy to perform directly in brewery.
Method
Four different kits for the determination of fermentable sugars
Fermentable Sugars GFMM (glucose+fructose+maltose+maltotriose)
Test type: End Point.
Time testing: 8 minutes.
Fermentable Sugars GFMMS (glucose+fructose+maltose+maltotriose+sucrose)
Test type: End Point.
Time testing: 13 minutes.
Fermentable Sugars GFS (glucose+fructose+sucrose)
Test type: End Point.
Time testing: 11 minutes.
Glucose + Fructose
Test type: End Point.
Time testing: 4 minutes.
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR BeerLab® and 3 tests for CDR BeerLab® Junior.
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Sample treatment
Use on beer or wort. The beer sample needs to be degassed using the ultrasonic bath (code 222062) before taking the sample. For higher accuracy in the analysis of wort we recommend to centrifuge (code 222061) the sample. Dilute the sample with the included dilution kit, as required by the method.
Test Principle
The sugars 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 fermentable sugars in the sample.
Calibration Curve
Calibration curve obtained with samples of known values.
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Reagent Test Kits
Fermentable Sugars GFMM
Fermentable Sugars GFMMS
Fermentable Sugars GFS
Glucose + Fructose
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Sugars (glu,fru,suc)[0.01-5 g/L] | 0.01 - 5 g/L | 0.01 g/L | 0.03 g/L |
| Sugars (glu,fru,suc)[2-50 g/L] | 2 - 50 g/L | 0.1 g/L | 0.3 g/L |
| Glucose fructose [0.1-18 g/L] | 0.1 - 18 g/L Glucose | 0.1 g/L Glucose | 0.1 g/L Glucose |
| Glucose fructose [15-350 g/L] | 15 - 350 g/L Glucose | 1 g/L Glucose | 2 g/L Glucose |
| Sugars (glu,fru,malt) [15-200 g/L] | 15 - 200 g/L | 1 g/L | 2 g/L |
| Sugars (glu,fru,malt,suc) [15-200 g/L] | 15 - 200 g/L | 0.1 g/L | 1.6 g/L |
| Sugars (glu,fru,malt)[0.1-18 g/L] | 0.1 - 18 g/L | 0.1 g/L | 0.2 g/L |
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, customisable configuration
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections