Determination of pH in Kombucha
Maintaining the right pH during fermentation is essential to produce a high quality Kombucha. The proper pH promotes fermentation, prevents the growth of harmful bacteria and contributes to a nice taste. With CDR KombuchaLab you can easily determine the pH and manage the fermentation to obtain a product always in accordance with production standards.
Method
Sample treatment
Use only on Kombucha. For more accurate analysis, it is recommended to degas (code 222062) and centrifuge (code 222061) the sample.
Principle of the test
pH value determination is made through a colorimetric acid-base reaction in which a chemical compound, added to the matrix to be analyzed, causes a variation of the coloration. The magnitude of the coloration, measured at 520 nm is correlated with the pH of the sample.
Calibration curve
The pH of several samples was measured using the CDR KombuchaLab and pH meter.
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Reagent test Kits
Code*301375: 10 tests
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| pH | 3 - 4.5 | 0.01 | 0.01 |
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