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
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.
Reagent test Kits
Measuring range
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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