Analysis of Zinc in Wort
Zinc analysis allows, in a simple and fast way, to quantify the concentration of the analyte in the wort during the production process. Zinc is an indispensable element for the correct activity of yeasts and therefore measuring its concentration allows to avoid fermentation issues.
Method
Sample treatment
Use on wort. Centrifuge the sample before analysis with the appropriate centrifuge (code 222061). In case of CO2, degas the sample with the ultrasonic bath (code 222062).
Principle of the test
Zinc reacts in an alkaline environment with a chromogen to form a colored complex, whose absorbance measured at 578 nm is proportional to the amount of analyte present in the water sample.
Calibration curve
The calibration curve was created compared to reference method ICP-MS. The trend of the curve confirmed an excellent linearity of the system over the whole measuring range.
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Reagent test Kits
Code*300995: 10 tests
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Zinc [0.9 - 10] mg/L | 0.9 - 10 mg/L | 0.01 mg/L | 0.16 mg/L |
| Zinc [0.1 - 1] mg/L | 0.1 - 1 mg/L | 0.01 mg/L | 0.02 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