Determination of Yeast Vitality

CDR BeerLab® is the easy, fast and reliable testing system to be used directly at the brewery with no need of expertise in chemical analysis

Is the yeast you are utilizing alive and healthy?

You may check yeast viability monitoring alive versus dead yeast, but do you know anything about the metabolic condition of the yeasts?

Are your cells healthy and producing? Try measuring Yeast Vitality with CDR BeerLab®

Improve the quality control of your yeasts for the optimal fermentation and the best beer!

The systems to test yeast vitality

The yeast vitality can be measured using CDR BeerLab®, a system which enables you to carry out a wide panel of chemical analyses on beer, wort 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: chemical analysis system specifically designed to monitor the brewing process  in breweryCDR BEERLAB® CDR BeerLab Junior: chemical analysis system specifically designed to monitor the brewing process  in breweryCDR 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 (FAN) by OPA
Lactic Acid (D + L)
Polyphenols in beer
Carbohydrates in Beer
Calcium in Beer and Water
Alkalinity of water
Bicarbonate 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 si


Test type: End Point.
Time testing: one test 25 minutes
You can carry out sessions up to 16 tests for CDR BeerLab® and 3 for Junior CDR BeerLab®

Correlation curve

The CDR BeerLab®method for the determination of Yeast vitality is precise and repeatable as is established in the report “Evaluation of new features (VDK, yeast vitality) of the CDR BeerLab® Analyser” performed by the international reference laboratory Campden BRI, innovation, research and technology centre for the food and drinks industry. 

Five yeast slurry samples were analysed in the Camapden BRI laboratories in triplicate for yeast vitality using the CDR BeerLab® equipment and the yeast acidification power (AP) test, one of the most common vitality tests used. The CDR BeerLab® results were similar to those for the AP test methods (correlation R2 = 0.90). 

Correlation between Acidification Power and Yeast Vitality absorbance values (CDR BeerLab®)

Test Principle

Active yeast will drive down the pH of a proper solution containing glucose. Yeast that have high vitality causes a bigger increase of acidity while a dead yeast doesn’t change the pH.

pH variation is determined through a colorimetric acid-base reaction.

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.

  • Codice *300903 – The kit, designed for 10 tests
  • Codice *300900 – The kit, designed for 100 tests

The reagents have a shelf-life of 6 months.

The importance of proper yeast recovery: Methods for determining the quantity of live cells (viability) and their vitalityCheck out the key points about yests vitality in brewing process

The reuse of yeast is useful as it enables considerable savings and can actually improve the organoleptic properties of beer. When reusing yeasts it is important to pay close attention to recovered cell efficiency, which is why determining viability is so useful. However, counting cells or determining viability is not sufficient for determining whether recovered substrate cells are capable of enabling alcoholic fermentation. Therefore, yeast vitality must be determined.

To know in-depth why reuse yeast and how to obtain yeast suitable for reuse, download the paper: The importance of proper yeast recovery»

Processing of Sample

Use it on liquid yeast. Performing the test on dry yeast it is necessary to dissolve it with distilled water and let it rehydrate for at least 30 minutes.

Measuring Range

Analysis Measuring range Resolution Repeatability
Yeast Vitality 0.2 – 2.5 AP 0.1 AP 0.2 AP

Reagents developed by CDR S.r.l - Quality System Certified ISO 9001 Ed. 2015 - Certificate n. 9115

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With the CDR system, you can perform your tests in total autonomy

Neither skilled staff nor a dedicated external laboratory is needed to use our systems. CDR FoodLab® optimizes traditional testing methods, making them faster and easier, while guaranteeing accuracy standards in line with the reference methods.

Analytical kit

CDR FoodLab® Analysis Systems use disposable pre-vialed reagents specifically developed by the research laboratories of CDR. The use of pre-vialed reagents and the analytical procedures allow:

  • a sample preparation that is quick and easy, when needed at all;
  • making analytical procedures extremely fast and easy;
  • removing all needs for complex calibration procedures.

Reagents come in aluminum packages containing 10 test tubes each to perform 10 tests (or packages for 100 tests containing 10 single packages of 10 test tubes each).

Just a few steps and results are yielded right away

Just a few steps will suffice to carry out your analysis in a rapid way in total autonomy. The system is composed of both the analyzer based on photometric technology and a kit of low toxicity, pre-vialed reagents, developed by CDR.

CDR FoodLab® is cost-effective because it does not require the use of expensive equipment and does not entail maintenance, assistance or calibration costs.
Find out how it works