Determination of Starch in beer and wort
In the mashing phase starch is converted in fermentable sugars by specific enzymes (amylase) present in the malt. A control of the real conversion can be made measuring the residual starch in wort, so that you can continue with the remaining operations.
With CDR BeerLab® systems it is possible to obtain reliable results on starch immediately, carrying out the analysis during the mashing phase, directly in brewery.
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
Starch reacts with a solution of stabilized iodine, producing a violet coloring, measurable at 620 nm in end point.
Calibration curve
Calibration curve obtained with samples of known values.
...
Reagent test Kits
Code*300615: 10 tests
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Starch | 0.1 - 5 g/L | 0.01 g/L | 0.07 g/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