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.


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

The calibration curve was made using samples with known lactic acid value (L + D). The trend of the curve confirms the excellent linearity of the system over the entire measurement range.

The calibration curve of the analysis of lactic acid (D + L) in beer with CDR BeerLab® obtained using samples with a known value of lactic acid. R² = 0.9954

Reagent test Kits

Measuring range

AnalysesMeasuring rangeResolutionRepeatability

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