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.
Method
Sample treatment
For precise and repeatable analysis, degas the sample using the ultrasonic bath (code 222062) and clarify it, if necessary, using the centrifuge (code 222061). Dilute the sample if required by the method.
Principle of the test
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.
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Reagent test Kits
Code*300895: 100 tests
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Acetic acid [0.05-1.2] g/L | 0.05 - 1.2 g/L Acetic acid | 0.01 g/L Acetic acid | 0.06 g/L Acetic acid |
| Acetic acid [1-15] g/l | 1 - 15 g/L | 0.1 g/L | 0.3 g/L |
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, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections