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
Test Principle
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
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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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, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections