Determination of pH in wort
PH value in the wort in the mashing phase is a very important parameter to assure the perfect conversion of starch in simple sugars. The possibility to measure this parameter in wort allows to make the necessary adjustments immediately and to reduce the time of the mashing phase.
The analysis method of CDR BeerLab® systems is correlated with reference potentiometric method with ph-meter, it can be performed in few simple steps obtaining in 1 minute accurated and precise results. You do not need to calibrate the instrument nor to use calibration solutions, making the analytical control procedure clear and reliable.
pH value determination is made through a colorimetric acid-base reaction in which a phenol derived, added to the matrix to be analyzed, causes a variation of the coloration. The magnitude of the coloration, measured at 630 nm is correlated with the pH of the sample.
Samples were analysed for pH using the CDR BeerLab® and the reference UKAS accredited method (Campden BRI Method AM/029 based on Analytica EBC, 9.35, 2004 and 8.17, 1999). The curve was obtained as part of the comparative study of the analytical methods of CDR BeerLab® and the reference methods conducted by the Campden BRI international laboratory
Reagent test Kits
The Analyzers for process and quality control in beer brewing
- 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