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

Determination of lactic acid in the coffee production chain

By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation. Lactic Acid is the product of the fermentation made primarily by microbial activity.


Test Principle

D-lactic acid and L-lactic acid are oxidized through an enzymatic reaction to pyruvic acid with the consequent production of NADH. The increase of absorbance, measured at 366 nm in end-point, is proportional to the lactic acid concentration of the sample. The result is expressed in ppm.

Reagent test Kits

Measuring range

AnalysesMeasuring rangeResolutionRepeatability

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


CDR CoffeeLab®

  • 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)

Analyzing Lactic Acid in Coffee: Why It Matters

The analysis of lactic acid 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.

The analysis of lactic acid carried out on green coffee allow to assess the quality of the product, to evaluate its organoleptic potential and its chemical characteristics. This will allow making the right choices in the following roasting phase and evaluating its conservation over time.

The analysis of lactic acid carried out on the roasted coffee are proper to identify the chemical and organoleptic characteristics of the product and to give a first evaluation of the sensory profile that could be found in the cup. The same analysis can also be carried out on the extracted coffee in order to evaluate the efficiency of the extraction process.