Coffee Fermentation

The test of alcohol by volume allows to measure alcohol that can forms during fermentation. The analysis can be done on pulp or fermentation liquid.The analysis carried out in the fermentation phase allow to control this delicate process and can be applied to the various types (natural, washed, honey, anaerobic, ...). They have the purpose of determining the right timing of the fermentation process and can give important indications to produce a coffee with the desired characteristics.

Determination of the alcohol content in the coffee fermentation process

CDR CoffeLab analyzer for controlling fermentation processes, for defining the chemical profile of green beans, roasted coffee and the drink.

Test type: End Point. Time testing: [uni]. Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR CoffeeLab®.<h3>Sample treatment</h3>Fermentation: The analysis can be done on pulp or fermentation liquid. The liquid part must be extracted from the pulp with an extraction system (Food Press) and then centrifuged. The fermentation liquid must be centrifuged.

Method

Ethanol,&nbsp;in an alkaline environment, is oxidized through an enzymatic reaction and converted in acetic aldehyde in presence of NAD+, which in turns produces NADH. The increase of the absorbance, measured at 366 nm (end-point), is proportional to the concentration of ethanol in the sample.

Test Principle

Reaction involved in the analysis of the alcohol content in the coffee fermentation process

Reagent test Kits

Measuring range

CDR CoffeeLab®

CDR CoffeeLab® the analysis equipment for the world of coffee from origins to roasting

The test of alcohol by volume allows to measure alcohol that can forms during fermentation. The analysis can be done on pulp or fermentation liquid.The analysis carried out in the fermentation phase allow to control this delicate process and can be applied to the various types (natural, washed, honey, anaerobic, ...). They have the purpose of determining the right timing of the fermentation process and can give important indications to produce a coffee with the desired characteristics.