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®||CDR BEERLAB® JUNIOR|
Beer, Wort and Water:
Alcohol by Volume (ABV)
Vicinal Diketons (VDKs)
Total sulfur dioxide
Free Amino Nitrogen by OPA (FAN)
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||–|
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®
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).
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 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.
|Yeast Vitality||0.2 – 2.5 AP||0.1 AP||0.2 AP|