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.
Method
Sample treatment
For precise and repeatable analysis, degass the sample using the ultrasonic bath (code 222062) and clarify it, if necessary, using the centrifuge (code 222061). Dilute the sample with the included dilution kit, if required by the method.
Principle of the test
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.
Calibration curve
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.
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Reagent test Kits
Code*300517: 10 tests
Code*300520: 100 tests
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Glycerol [700-5000] mg/L | 700 - 5000 mg/L | 1 mg/L | 99 mg/L |
| Glycerol [50-800] mg/L | 50 - 800 mg/L | 1 mg/L | 11 mg/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