Determination of Carbohydrates in Beer
In the fermentation, yeasts use only fermentable sugars, glucose, fructose, maltose and in some cases maltotriose as well, to produce ethanol. Other complex sugars that are not fermentable (like maltodextrins) contribute to the body of the beer. The control of the carbohydrate allows the beermaker to optimize the recipes. This test can be used in addition to fermentable sugars test, to calculate both fermentable and not fermentable sugars.
Method
Sample treatment
Use on beer or wort. The beer sample needs to be degassed using the ultrasonic bath (code 222062) before taking the sample. For higher accuracy in the analysis of wort we recommend to centrifuge (code 222061) the sample. A 1:20 dilution is required for both sample types.
Principle of the test
The carbohydrates present in the sample are determined through an enzymatic method. The redox reaction is read in end point at 366 nm and the value is proportional to the concentration of carbohydrates in the sample.
Calibration curve
Calibration curve obtained with samples of known values. It confirms an excellent linearity of the system over the entire measurement range.
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Reagent test Kits
Code*301051: 10 tests
Code*301055: 10 tests & dilutions
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Carbohydrates [2-80 g/L] | 2 - 80 g/L | 0.1 g/L | 0.6 g/L |
The Analyzers for process and quality control in beer brewing
CDR BeerLab®
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 BeerLab® Jr
Partial analysis panel, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections