Determination of Fermentable Sugars in Water Kefir
Measuring glucose, fructose and sucrose in water kefir is essential to monitor the progress of fermentation, as these sugars are the main source of energy for microorganisms. Their residual level directly affects the final flavor, determining the sweetness or acidity of the drink, and helps ensure the safety of the product, ensuring the completion of fermentation.
Method
Sample treatment
The sample must be centrifuged (code 222061) before the analysis. Dilute the centrifuged sample with the included dilution kit, as required by the method.
Principle of the test
The sucrose, fructose and glucose present in the sample are determined enzymatically and therefore are not influenced by the presence of the remaining reducing sugars. The redox reaction is read at 366 nm (end-point) and the value is directly proportional to the concentration of glucose and fructose in the sample.
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Calibration curve
The calibration curve of the CDR DrinkLab system, carried out using HPLC as a reference method, confirmed excellent linearity of the system throughout the 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)