CDR BEERLAB
Chemical analysis of beer
With the CDR BeerLab analysis system, it is possible to carry out an extensive panel of beer and water analyses with just one instrument, more quickly and simply than is possible with traditional methods; and all of this independently, without having to use external laboratories.
With CDR BeerLab analysis systems it is possible to constantly monitor the production process, obtaining specific and precise answers within minutes.
he correlation with reference methods guarantees reliable results.
To analyse beer, wort and water during brewing, CDR BeerLab uses analytical procedures and reagents for the specific application, developed by CDR laboratories, which
- make sample preparation very quick and easy
- make analytical methods very quick and simple
- eliminate the need for complex calibration procedures.
In addition, CDR BeerLab makes it possible to shorten the analytical procedures for quality control during brewing thanks to
- the thermostated incubation cells
- the multitasking function,
These features make it possible to perform several analyses on the same sample at the same time or to perform 16 determinations of the same parameter, in battery, on different samples quickly and easily.
Analysis
WATER
- Calcium (20-250 ppm)
- Magnesium (2-50 ppm)
- Bicarbonates (0-300 ppm)
- Chlorides (50-500 ppm)
- Potassium (50-500 ppm)
- Sulphates (20-250 ppm)
- Zinc (0.05-1 ppm)
- Alkalinity (5-650 ppm)
BEER AND MUST
- Fermentable sugars (0.1-150 mg/L)
- Carbohydrates (2-80 g/L)
- Bitterness (5-100 IBU)
- Colour (1-100 EBC)
- Lactic Acid D+L (150-3500 ppm)
- Alcoholic degree (0-17%)
- Wort pH (3.5-6.0)
- Starch (0.1-10 g/L)
- Free Amino Nitrogen by OPA (FAN) (30-300 ppm)
- Total SO2 (1-30 ppm)
- Diacetyl (0.1-2 ppm)
- Yeast viability (0.2-2.5 AP)
- Acetic acid (20-220 mg/L)
- Polyphenols (5-550 mg/L)
- Calcium on must (20-150 ppm)
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Useful documents
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General Brochure
Comparison analysis
Presentation
How to improve the brewing process
Must and beer analysis – University of Udine
