Determination of Starch in beer and wort
In the mashing phase starch is converted in fermentable sugars by specific enzymes (amylase) present in the malt. A control of the real conversion can be made measuring the residual starch in wort, so that you can continue with the remaining operations.
With CDR BeerLab® systems it is possible to obtain reliable results on starch immediately, carrying out the analysis during the mashing phase, directly in brewery.
The systems to test Starch 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 1 minute.
Are possible test sessions with several samples, up to 16 tests for CDR BeerLab® and 3 tests for CDR BeerLab® Junior.
Starch reacts with a solution of stabilized iodine, producing a violet coloring, measurable at 620 nm in end point.
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.
Code *300615 – The kit, designed for 10 tests
Code *300610 – The kit, designed for 100 tests
The reagents have a shelf-life of 6 months.
Processing – Sample Volume – Measuring Range
Use on wort. For higher accuracy in the analysis of wort we recommend to centrifuge the sample.
|Starch||0,1 – 10||100 μL||0,01 g/L||0,05 g/L|