Determination of polyphenols in beer
The presence of polyphenols in beer can cause off flavours and unwanted turbidity. This phenomenon can be reduced by treatment with PVPP (Polyvinylpolypyrrolidone) during boiling or maturation, before filtration.
With CDR BeerLab® it is possible to determine the total polyphenols in a simple and fast way directly in the brewery, following its evolution throughout the brewing process.
In this way, CDR BeerLab® allows optimal processing of polyphenol removal treatment with PVPP.
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
Polyphenols are placed in contact with a colored complex in an alcoholic solution and oxidized, discoloring the complex. Discoloration, measured at 630 nm (end-point), is directly proportional to the concentration of polyphenols in the sample, expressed in mg/L.
Calibration curve
The calibration curve has been realized by using samples with known polyphenols values analyzed with the EBC 9.11 reference method. The tendency of the curve confirms the excellent linearity over the entire measurement range.
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Reagent test Kits
Code*301335: 10 tests
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Polyphenols | 50 - 450 mg/L | 1 mg/L | 16 mg/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