Determination of Bitterness in beer and wort
The test allows to determine the level of bitterness of beer, measuring the quantity of iso-ɑ-acids present in the wort or in the finished beer. The possibility to verify this parameter during the boiling phase or during fermentation allows to know the real responsiveness to the theoretical calculations and allows to supervise every production batch, ensuring a high quality standard.
The systems to test IBU in beer and wort
|CDR BEERLAB®||CDR BEERLAB® JUNIOR|
Beer and Wort:
Beer and Wort:
|Simultaneous Sample Analyses||16||3|
|Multiple Analyses on a Sample||–|
Test type: End Point.
Time testing: one test 11 minutes.
Are possible test sessions with several samples, up to 16.
Iso-ɑ-acids are extracted from beer through an appropriate solvent. After centrifugation the extract is read at 270 nm and the coloration is related to the degree of bitterness of 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 *300635 – The kit, designed for 10 tests
- Codice *300630 – The kit, designed for 100 tests
The reagents have a shelf-life of 12 months.
Processing – Sample Volume – Measuring Range
Use on beer or wort. The beer sample needs to be degassed (we recommend to use an ultrasonic bath) before taking the sample. For higher accuracy in the analysis of wort we recommend to centrifuge the sample.
|Bitterness||5 – 100||100 μL||1 IBU||0.5 IBU|