Determination of Alcohol by Volume in Kefir
Measuring the alcohol content in kefir is essential to control and standardize the fermentation process that can transform part of the sugars into ethyl alcohol. Although kefir is considered a low-alcohol beverage, variations in fermentation conditions (such as temperature, duration, sugar concentration) can lead to significant fluctuations in alcohol content. Monitoring the alcohol content therefore allows you to stabilize production by avoiding excessive fermentation, respecting regulatory limits.
Method
Sample treatment
The sample must be centrifuged (code 222061) before the analysis. It is necessary to dilute the sample with the appropriate dilution kit before carrying out the analysis.
Principle of the test
Ethanol is oxidized in an alkaline environment 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 directly proportional to the concentration of ethanol in the sample. The result is expressed in %v/v.
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Calibration curve
The calibration curve of the CDR DrinkLab instrument, obtained by comparing the CDR method with the distillation method for determining the alcohol content, confirmed excellent linearity of the system across the entire measurement range.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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The perfect system for you
CDR DrinkLab
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)