Beer

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.

Determination of Starch in beer and wort

CDR BeerLab® - simple, fast and reliable analysis system of beer.

Test type: End Point. Time testing: [uni]. Are possible test sessions with several samples, up to 16 for CDR BeerLab® and 3 tests for CDR BeerLab® Junior.<h3>Sample treatment</h3>Use on beer or wort. The beer sample needs to be degassed (we recommend to use an ultrasonic bath) before taking the sample. For higher accuracy in the analysis of wort we recommend to centrifuge the sample.

Method

Starch reacts with a solution of stabilized iodine, producing a violet coloring, measurable at 620 nm in end point.

Test Principle

The calibration curve was made using samples with known starch value. The trend of the curve confirms the excellent linearity of the system over the entire measurement range.<figure class="image image_resized" style="width:50%;"><img src="https://s3-foodlab.s3.eu-central-1.amazonaws.com/Starch_Beer_Lab_1093b72e07.jpg" alt="The calibration curve of the starch analysis in beer and wort made using samples with known starch value. R² = 0.9989"></figure>

Calibration Curve

Reagent test Kits

Measuring range

CDR WineLab® Top version - Chemical analysis system for winemakin process control and quality control

Determination of Starch in beer and wort

Method

Test Principle

Calibration Curve

Reagent test Kits

Measuring range

The Analyzers for process and quality control in beer brewing

CDR BeerLab®

CDR BeerLab® Jr