CDR KombuchaLab the easy-to-use analysis system to optimise your kombucha production process by obtaining results in real time.

Determination of the Acetic acid in Kombucha

During fermentation the symbiotic culture of bacteria and yeasts promotes the formation of acetic acid. The quantity of this acid can influence the organoleptic characteristics of the finished product. The possibility of its control during fermentation and in the finished product therefore constitutes an important quality parameter for this type of product.


Test Principle

The acetic acid with enzymatic reaction is transformed into pyruvic acid which in turn reacts with NADH to give NAD+ and D-lactic acid.
The decrease in absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the quantity of acetic acid present in the sample.

Calibration curve

The calibration curve of the CDR KombuchaLab instrument, obtained by comparing the CDR method with the enzymatic method for the determination of acetic acid, confirmed an excellent linearity of the system over the entire measurement range.


Reagent test Kits

Measuring range

AnalysesMeasuring rangeResolutionRepeatability

The Analyzers for process and quality control in kombucha brewing


CDR KombuchaLab

  • 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 KombuchaLab Jr

  • Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
  • Up to 3 determinations simultaneously
  • Wireless connection to external printer
  • USB connections