Determination of Acetic Acid in beer and wort

CDR BeerLab is the easy, fast and reliable testing system to be used directly at the brewery with no need of expertise in chemical analysisThe determination of Acetic Acid is important in some categories of beer and in the identification of organ-olfactory defects.

With CDR BeerLab® you can perform a quantitative analysis of the acetic acid in beer with a simple photometric method, working on beer as it is or wort avoiding laborious treatments.

The systems to test Acitic Acid in beer and wort

Acetic Acid levels can be measured using CDR BeerLab®, a system which enables you to carry out a wide panel of chemical analyses on beer and water, using a single instrument, in a process that is faster and simpler than traditional methods.
With CDR BeerLab® brewers and breweries of any size can carry out brewing process controls in-house without having to rely on external laboratories.

  CDR BeerLab: chemical analysis system specifically designed to monitor the brewing process  in breweryCDR BEERLAB® CDR BeerLab Junior: chemical analysis system specifically designed to monitor the brewing process  in breweryCDR BEERLAB® JUNIOR
Analyses

Beer and Wort:
Fermentable Sugars
Lactic Acid (D + L)
Bitterness
Color
Alcohol Content
pH
Starch
Free Aminio Nitrogen by OPA (FAN)
Total sulfur dioxide (SO2)
Vicinal diketones (VDKs)
Acetic Acid

Water:
Calcium
Magnesium
Bicarbonate
Chloride
Potassium
Sulfate
Zinc

Configuration with tailored panel of analyses

Beer and Wort:
Fermentable Sugars
Lactic Acid (D + L)
Bitterness
Color
Alcohol Content
pH
Starch
Free Aminio Nitrogen by OPA (FAN)
Total sulfur dioxide (SO2)
Vicinal diketones (VDKs)
Acetic Acid

Water:
Calcium
Magnesium
Bicarbonate
Chloride
Potassium
Sulfate
Zinc

Simultaneous Sample Analyses 16 3
Multiple Analyses on a Sample si

Method

Test type: End Point.
Time testing: one test 6 minutes
Are possible test sessions with several samples, up to 16 for CDR BeerLab® and 3 for Junior CDR BeerLab®

Calibration curve

Calibration curve obtained with samples of known values.

Calibration curve acetic acid test in beer with CDR BeerLab

Test Principle

Acetic acid can be produced by several yeasts and bacteria present in some categories of beer. It may form during fermentation, secondary product, or during storage due to the deterioration of finished wine.

Acetic acid + ATP + PEP + NADH reazione-acido-acetico ADP + D-Lactic acid + NAD+

Through an enzymatic reaction, acetic acid is converted into piruvic acid, which in turn reacts with NADH producing NAD+ and D-Lactic acid.
The reduction of absorbance, measured at 366 nm (end-point), of the NADH solution is proportional to the quantity of acetic acid present in the sample.

Reagent test Kits

The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.

This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.

There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.

  • Codice *300893 – The kit, designed for 10 tests
  • Codice *300895 – The kit, designed for 100 tests

The reagents have a shelf-life of 8 months.

Processing of Sample

Wort: For an accurate and repeatable analysis on wort the sample must be degassed with the appropriate ultrasonic bath and centrifuged with the mini centrifuge to separate the solid particulate present in the solution.

Beer: Take the sample as it is, possibly degas with the appropriate ultrasound bath.

Measuring Range

Analysis Measuring range Sample volume Resolution Repeatability
Acetic Acid 20 – 220 mg/L 50 μL 1 mg/L 10 mg/L

Reagents developed by CDR S.r.l - Quality System Certified ISO 9001 Ed. 2015 - Certificate n. 9115

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Acetic acid was last modified: March 19th, 2018 by CDR s.r.l.