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
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.
Principle of the test
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.
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Reagent test Kits
Code*300720: 100 tests
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Lactic acid L+D | 150 - 3500 ppm | 1 ppm | 73 ppm |
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