Determination of Glycerol in Kombucha
Glycerol is a substance produced by yeasts during alcoholic fermentation. In Kombucha this compound, based on its concentration, can determine a consistent effect on the organoleptic characteristics. The determination of its concentration in the finished product and above all its monitoring during fermentation constitute a fundamental aspect of quality control during the production process.
Glycerol, in the presence of an enzyme and a suitable chromogen, reacts causing the formation of a pink colour. Absorbance at a wavelength of 505 nm is proportional to the concentration of glycerol in the sample.
Reagent test Kits
The calibration curve of the CDR KombuchaLab, obtained by comparing the CDR method with the enzymatic method for the determination of glycerol in Kombucha, confirmed excellent linearity of the system over the entire measurement range.
The Analyzers for process and quality control in kombucha brewing
- 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