In the fermentation yeasts use only fermentable sugars, glucose, fructose, maltose and in some cases maltotriose as well, to produce ethanol. The control of the residual fermentable sugars allows to attest the end of the fermentation and possibly dose the further addition of sugars for a second fermentation in bottle. The analysis of the fermentable sugars is also a very good parameter to determine the fermentative potential of the wort and so the potential alcohol content.
With CDR BeerLab® systems is possible to analyze this parameter in wort and in beer in few minutes. The analysis does not require skilled staff, laboratory glassware nor preparation of reagents: thanks to the instrument and to the optimization of the reference method correlated with it, the analysis is reliable and easy to perform directly in brewery.
The systems to test Fermentable Sugars in beer and wort
Fermentable Sugars can be measured using CDR BeerLab®, a system which enables you to carry out a wide panel of chemical analyses on beer and water, using a single instrument, in a process that is faster and simpler than traditional methods.
With CDR BeerLab® brewers and breweries of any size can independently carry out brewing process controls without having to rely on external laboratories.
 CDR BEERLAB® |
 CDR BEERLAB® JUNIOR |
|
|---|---|---|
| Analyses |
Beer, Wort and Water: Bitterness (IBU) Fermentable Sugars Alcohol by Volume (ABV) Acetic acid Yeast Vitality Vicinal Diketons (VDKs) Total sulfur dioxide Free Amino Nitrogen by OPA (FAN) Colour Starch pH Lactic Acid (D + L) Polyphenols in beer Alkalinity of water Bicarbonate in Water Calcium in Water Zinc in Water Sulfate in Water Magnesium in Water Potassium in Water Chloride in Water |
Configuration with tailored panel of analyses |
| Simultaneous Sample Analyses | 16 | 3 |
| Multiple Analyses on a Sample |  |
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Method
Test type: End Point.
Time testing: 6 minutes.
Are possible test sessions with several samples, up to 16 tests for CDR BeerLab® and 3 tests for CDR BeerLab® Junior.
Calibration Curve
Calibration curve obtained with samples of known values.
Test Principle
The sugars 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 fermentable sugars in the sample.
Applications
The evolution of sugars and of wort density during beer fermentation
When does the fermentation process end? How much sugar do you need to add in the priming phase? Researchers at the CDR chemical lab “Francesco Bonicolini” conducted a study on brewing with the aim of:
- understanding which is the best method to determine the end of the fermentation process;
- determining the residual sugar concentration in order to avoid problems in the priming phase.
For this purpose we studied the evolution of fermentable sugars as well as the variation of wort density during fermentation. [More …]
Analysis of Mashing in the Brewery
Is it possible to reduce the mashing time improving the process efficiency with in-house brewing process control? The case study shows that it is possible to reduce the mashing time improving the process efficiency using CDR BeerLab® to perform chemical analysis of beer for in-house brewering process control.
Download the case study “Analysis of Mashing in the Brewery” wiritten by Dr Lee Walsh, QCL, CDR BeerLab® distributor in UK
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.
Fermentable Sugar GFM (Glucose-Fructose-Maltose)
Code *300640 – The kit, designed for 100 tests, comprises.
Code *300645 – The kit, designed for 10 tests, comprises.
The reagents have a shelf-life of 12 months.
Fermentable Sugar GFMS (Glucose-Fructose-Maltose-Sacrose)
Code *300855:10 tests
Code *300850 : 100 tests (10 packages of 10 tests)
The reagents have a shelf-life of 12 months.
Processing Sample
Beer: The beer sample needs to be degassed (we recommend to use an ultrasonic bath) before taking the sample.
Wort: Dilute the sample 1:20. For higher accuracy in the analysis of wort we recommend to centrifuge the sample.
Measuring Range
| Analysis | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Sugars Beer | 0.1 – 18 g/L | 0.1 g/L | 0.15 g/L |
| Sugars Wort | 15 – 200 g/L | 1 g/L | 2 g/L |
