News

Spoilers in Dry Hop Samples
Using the brewPAL and brewLAP tests to study the introduction of hop-resistant Lactobacillus and Pediococcus into beer through high concentration dry hopping.

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  AlcoTest-RI
The AlcoTest-RI supplies an accurate measurement of % ABV in 3 minutes without the need for distillation.
It also measures key flavour quality indicators such as density, refractive index and BRIX.
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SENTRY Real Time Monitoring
Organica selected SENTRY to monitor wastewater quality and microbial activity. The system identified and quantified influent imbalance events, correlated organic load and identified patterns.
This produced potential for cost savings by reducing manual sample analysis and process optimization.

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SENTRY
A unique bio-electrode sensor providing real-time microbial performance monitoring of waste treatment anaerobic and aerobic digestion systems

  • Process stability and optimisation
  • System imbalance
  • Toxic shock events

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InSight Pro
Latest generation online NIR analyser with exceptional spectral performance. InSight Pro generates high quality spectrum with the lowest noise making it ideal for for analysis of standard and low signal components in a wide variety of product types.
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DairyQuant Go
Analysis of WPC, concentrates, ice cream mix, cocoa milk, whey, samples with additives and sugar etc.

  • Excellent sampling solutions
  • One system can analyse multiple sample types
  • Interferometer technology

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Beer Fermentation Sugars/Density
This paper explains how to clearly determine the end of fermentation of beer using the BeerLab. It is also possible to determine the residual sugar concentration in order to avoid problems with priming.
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Brexit Statement
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BeerLab Evaluation
The University of Udine evaluated the correlation between the results obtained using the CDR BeerLab and those obtained with EBC (European Brewery Convention) official methods. The correlation between the CDR BeerLab results and those obtained with the official methods of analysis on the parameters relating to the quality control of water used in brewing were also evaluated.
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PeCOD Evaluation
The transnational EUREKA project evaluated use of the PeCOD for wastewater treatment for the pulp and paper industry.
The study confirmed the PeCOD method as an accurate and reliable tool for COD monitoring.
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PeCOD Applications
An artcle published in World Water decsribes the growing interest of a number of industry sectors in the MANTECH PeCOD analyser for monitoring COD and NOM. These include potable water, industrial wastewater, petrochemical, brewing and paper mills.
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  pH and Conductivity InSoils
This new case study details how Terralink use the MANTECH MT-30 to automate their testing for pH and Conductivity in agricultural soils.
The MT-30 automates the addition of all reagents, measurements from probes, stirring for specified times and performs dynamic rinsing in between each sample analysis.

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New BeerLab Tests
The BeerLab can now be used to measure the vitality of yeast providing information on its metabolic condition for optimal fermentation. VDK's such as can also be measured including diacetyl, which forms in the highest concentration. An evaluation of these tests by Campden BRI is available here.
  MOLOKO Project
QCL is part of the MOLOKO consortium, a
three and a half year project to develop miniaturised sensors for monitoring milk quality throughout the supply chain.
The objective is to use innovative technology to develop a platform to monitor food safety indicators including antibiotics, toxins and quality parameters.
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Northern Monk Brew Co.
QCL has carried out a new study in collaboration with Northern Monk to investigate the effect of dry-hopping on fermentable sugars and ABV.
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  Measuring Bitterness
This study, undertaken at the Hackney Brewery, was designed to determine the effect of late and dry-hopping on bitterness. This was measured throughout the brewing process using the BeerLab to measure the IBU value of two Hackney beers.
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Analysing Mash in the Brewery
In this study we analysed the mash process using the BeerLab across 3 styles of beer at the Long Man Brewery in Sussex.
The production of fermentable sugars and starch was monitored to determine if it was possible to reduce the mashing time.
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  Sugar Deternmination
This paper examines the methods commonly used for sugar analyses in wine or grape juice:
  • Enzimatic pathway
  • Cromatography
  • Reducing substances

and considers thier issues and the differences among the methods used.

         
PeCOD
The PeCOD measures COD, BOD and (NOM. It uses green-chemistry technology accurately measures and analyses organic pollutants in less than 15 minutes without the use of dichromate, mercury and other harmful chemicals.
  Wine Microbiology Testing
Detect Pediococcus and Lactobacillus spoilage organisms in less than 3 hours.
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Detect Brettanomyces wild yeast in less than 4 hours.
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Total Fermentable Sugars
This new application note shows how the WineLab can be used to measure the total fermentable sugars; glucose, fructose and sucrose. This critocal indicator of the ripening of grapes informs decisions about the harvest and indicates the potential alcohol level at the end of alcoholic fermentation.
  Fried Snacks Shelf Life
Snack foods
can undergo degradation processes such as lipid oxidation causing rancidity and off-flavours, limiting the shelf life. Chain reactions generate free fatty acids and reactive compounds that are able to spread the oxidative process, These reactions are accelerated by high temperature and by light and oxygen exposure.
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Developing a Vineyard
When Melvyn Walters developed the Woodmancote Vineyard in Sussex, independant research and sourcing products direct proved to be a succesful strategy.
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Published by ACT Publishing in the Vine Growers Yearbook.

  WineLab at Woodmancote
The WineLab has proved to be a valuable and wide-ranging tool assissting the development of the vineyard and the wine..
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Published in the South East Vineyards Association newsletter.

         

Analysis of Fats and Oils
The FoodLab provides fast, simple and reliable analysis of free fatty acids, peroxide value and p-anisidine value. As well as monitoring the degradation of frying oils the FoodLab can monitor oxidation status and rancidity in food by measuring oil extracted from finished products.
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  BrewPAL at Shepherd Neame
The Kent based brewery has adopted the BrewPAL system for detection of Pediococcus and Lactobacilus, enabling a faster product release than traditional plating out methods.
The only detection tool with proven accuracy, BrewPAL is easy to use and provides quantitative test data in less than 3 hours.
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Saccharomyces Diastaticus
Saccharomyces diastaticus is a persistant and evasive beer spoiling wild yeast that can cause unintended secondary fermentation. BrewSTAT is the only detection tool for Saccharomyces diastaticus with accuracy, unmatched ease of use and easy-to-interpret data available in as little as 4 hours from sample collection.
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  LactoScope Trials
The LactoScope FTIR is a robust and easy to use analyser providing exceptional accuracy and repeatability. Measuring up to 120 samples per hour it is suitable for highly viscous products.
Our demonstration units are available for on-site trials, giving you the opportunity to compare it side by side with your current analyser.
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NML Adopt DRRR Standards
National Milk Laboratories is continuously looking for the best analytical performance and following an extensive period of testing and validation has adopted Standaron reference materials from QCL.
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  In The Vineyard and Winery
In this study the WineLab was used to monitor the maturing grapes on young vines to study the development of fermentable sugars and total acidity, ascertaining the prime moment for harvesting.
Subsequently the WineLab was used for testing an extensive range of parameters, simplifying the winemaking process.
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Low Alcohol Beverages
Low and non-alcoholic beverages can be more susceptible to microbes that produce damaging lactic acids than high alcohol products.
The BrewLAP test detects Pediococcus and Lactobacillus lactic acid producing species in less than 3 hours. Read more..
  Megasphaera and Pectinatus
Low oxygen conditions created by modern brewing equipment offer an enhanced environment for the survival of Megasphaera and Pectinatus which can produce a sulphuric odour and haze in the finished beer. Eradicating them typically requires extensive cleaning. BrewMAP allows rapid and accurate identification of the presence of Megasphaera and Pectinatus in less than 3 hours. Read more..
         
Lactose Measurement
The FoodLab features an accurate test for the determination of total Lactose content in milk and dairy samples, both at line and in final quality control of the finished product.
This study illustrates the accuracy and repeatability of the method in comparison with a commercial enzymatic test kit. Read more..
  Cosmetics & Personal Care
These types of products are vulnerable to microbial contamination because of their ingredients. The BacTrac 4300 provides
a simple and very quick screening system for investigating 1 gram specimens of cosmetic and personal care products.
All microorganisms capable of replication are safely detected and the measurement remains unaffected by complex matrices.
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Brewing Microbiology Testing
Detect Pediococcus and Lactobacillus beer spoilage organisms in less than 3 hours.
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Detect Brettanomyces Bruxellensis and Dekkera/Brettanomyces wild yeasts in less than 4 hours.
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  Total SO2 in Beer
A new test has been introduced on the BeerLab beer analyser for measuring Total Sulfur Dioxide.
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