Determination of Yeast Vitality
Is the yeast you are utilizing alive and healthy?
You may check yeast viability monitoring alive versus dead yeast, but do you know anything about the metabolic condition of the yeasts?
Are your cells healthy and producing? Try measuring Yeast Vitality with CDR BeerLab®
Improve the quality control of your yeasts for the optimal fermentation and the best beer!
Active yeast will drive down the pH of a proper solution containing glucose. Yeast that have high vitality causes a bigger increase of acidity while a dead yeast doesn’t change the pH.
pH variation is determined through a colorimetric acid-base reaction.
The CDR BeerLab®method for the determination of Yeast vitality is precise and repeatable as is established in the report “Evaluation of new features (VDK, yeast vitality) of the CDR BeerLab® Analyser” performed by the international reference laboratory Campden BRI, innovation, research and technology centre for the food and drinks industry.
Five yeast slurry samples were analysed in the Camapden BRI laboratories in triplicate for yeast vitality using the CDR BeerLab® equipment and the yeast acidification power (AP) test, one of the most common vitality tests used. The CDR BeerLab® results were similar to those for the AP test methods (correlation R2 = 0.90).
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