Determination of Lactic Acid (D + L) in beer

Lactic Acid is the product of the fermentation made primarily by microbial activity. Its concentration is correlated to the total bacterial count. Therefore a chemical analysis for the determination of the concentration of lactic acid in beer is a useful indicator of the good storage of the beverage. Obviously a prompt and rapid control of this kind of parameter is more useful than ever. With CDR BeerLab^® method you can carry out the analysis with a micro-quantity of sample in few minutes, obtaining reliable data.

The systems to test Lactic Acid (D + L) in beer and wort

	CDR BEERLAB®	CDR 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) Water: Calcium Magnesium Bicarbonate Chloride Potassium Sulfate Zinc	Beer and Wort: Fermentable Sugars Lactic Acid (D + L) Color Alcohol Content pH Starch Free Aminio Nitrogen by OPA (FAN) Total sulfur dioxide (SO2)
Simultaneous Sample Analyses	16	3
Multiple Analyses on a Sample		–

Method

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

Test Principle

D-lactic acid and L-lactic acid are oxidized through an enzymatic reaction to pyruvic acid with the consequent production of NADH. The increase of absorbance, measured at 366 nm in end-point, is proportional to the lactic acid concentration of the sample. The result is expressed in ppM.

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 *300720 – The kit, designed for 100 tests
Code *300715 – The kit, designed for 10 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.

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