Cider Analyser
The CDR CiderLab provides chemical analysis to monitor the cidermaking process
Quality and process control tests for cidermakers
Simple to use cider analysis methods
Rapid, accurate results, minimal sample preparation
Calibration and maintenance free
Cider Quality Control
The CDR CiderLab cider analyser is designed to monitor the cidermaking process in real time, managing the treatment of cider and apple juice, improving quality control and the characterisation of cider.
This fast, simple and reliable cider analyser measures multiple parameters including alcohol measurement (ABV), acetic, L-malic and L-lactic acid, and free and total sulphur dioxide (SO2). The multitasking mode can be used to rapidly perform several analyses simultaneously on the same sample.
By providing fast chemical results, the CiderLab assists validation of fermentation processes, verifies compliance with mandatory legal requirements and complements sensory evaluation in the assessment process. It supports a more efficient approach to cider quality control:
- Rapid response times
- Simple analytical procedures
- Faster access to data
- Fewer delays in decision-making
- Reduced waste generation
Parameters – Acetic Acid, L-malic Acid, L-lactic Acid, Citric Acid, Free Sulphur Dioxide, Total Sulphur Dioxide, Fermentable Sugars, pH, Total Acidity, Alcohol Content, Organic Nitrogen, Inorganic Nitrogen, Glycerol, Glucose & Fructose, Tannins and Total Polyphenol Index (TPI)
Try Before You Buy
The CiderLab is available for a demonstration or a short term trial.
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CiderLab
Multitiple Sample Analysis
Multitiple Parameter Analysis
Cider Tests
Acetic Acid
Acetic acid, often referred to volatile acidity, can be produced by several yeasts and bacteria present in cider. It may form during fermentation, secondary product, or during storage due to the deterioration of finished cider.
Alcohol
Alcohol content is the measurement of ethanol content, in cider constitutes an important quality parameter.
Glycerol
Among the polyalcohols which are formed during the fermentation there are mannitol, sorbitol, butylene glycol and glycerol. The latter is particularly interesting because the cider can be present with values ranging between 5-18 g/L and is also produced in large quantities by noble rot during the production of passito ciders. This explains the softness and elegance of this type of cider.
Lactic and Malic Acid
By analyzing L-Malic acid and L-Lactic acid, it is possible to assess the correct progress of the malolactic fermentation.
pH
Determine pH in cider with a colorimetric method that does not require the use of any probe.
Sugars
Yeasts use only fermentable sugars, glucose and fructose for the production of ethanol during fermentation. The control of the residual fermentable sugars during the process allows to follow the various stages until the end of fermentation. The analysis of total sugars is also an excellent parameter for determining the fermentative potential of the must.
Acidity
No need to resort to titration as required by the reference method.
Citric Acid
Citric acid is an organic acid found in fruit and fruit juices used in cider production. It can also be formed by yeasts during fermentation and, therefore, measuring it can be an important indication for the producer.
YAN
Yeast Assimilable Nitrogen (YAN) is a fundamental parameter to manage correctly the alcoholic fermentation. It is constituted by two components, the inorganic nitrogen present in must as ammonium ion and organic nitrogen constituted by α -amino nitrogen of amino acids. Inorganic nitrogen (ammonium) is determined with the enzymatic way whereas organic nitrogen is determined with the o-phthalaldehyde method.
Polyphenols
The polyphenols are a very broad class of compounds whose electronic spectra have an absorption peak at 280nm. The photometric reading at 280nm is then proportional to the amount of the polyphenols present in cider.
SO2
Sulfur dioxide (SO2) is used in oenology mainly as preservative, but also for other purposes (for example for antiseptic, antioxidant, antioxidasic, solubilizing, combining and clarifying functions). Part of the SO2 that is added as potassium metabisulfite to juice and ciders undergoes a series of reactions. Therefore, after a short period of time, most of the sulfur dioxide reacts with some of the substances present, binds with them and forms addition compounds (combined sulfur dioxide) that are unable to express the typical properties of unbound molecules. Therefore, only the part that does not combine (free sulfur dioxide) plays an important role in preserving cider from oxidizing alterations and from some micro-organisms. The total content of SO2 in cider is the sum of the free and combined sulfur dioxide fractions.
How It Works
Features
Innovative Technology
The use of innovative photometric technology means the reading cell guarantees high sensitivity, a very wide measuring range and excellent repeatability of the analysis results thanks to innovative LED light sources with fixed wavelengths (ultraviolet – visible spectrum, power up to 6 O.D.).
Online Help
The system is easy and intuitive, everyone can use it. Analyses are carried out in just a few steps. In addition, it has a help function that guides you step by step through the test procedures.
Multitasking Mode
The multitasking mode reduces analysis time by making it possible to perform several analyses of the same sample simultaneously, or different determinations of the same parameter on a batch of different samples. During an analysis session you can start another one and put the first one in the background. You can return to background analysis with one click.
Internal Memory
The analyser is equipped with an internal memory capable of storing thousands of analysis results that can be viewed on the display or exported via the USB or Ethernet port.
Barcode/QR Code Reader
The analyser connects with barcode or QR code readers. The sample code is automatically displayed on the analyser. It is possible to associate all the analyses performed on that sample.
PC/Intranet Connection
You can share analysis results by connecting the analyser to your intranet via the Ethernet port or export them by connecting the analyser via the USB port to a host computer.
Maintenance/Service Free
No calibration is necessary because the instrument is supplied pre-calibrated. The analysers use LED light sources and therefore no periodic maintenance is required.
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Specification
CiderLab
Samples Analysed Simultaneously: 16
Storage of Results: Suffcient internal memory for storing thousands of analysis results in CVS and XML files compatible with all database formats (e.g., XLS, SQL)
Photometric Module: Up to 6 wavelengths in 4 reading cells
Incubation Module: 37 ° C thermostated block with 16 positions
Barcode/QR Code Scanner Connection: Bluetooth
Connectivity
1 USB port type B for transferring the performed analysis database, configuration and software update, PC connection
1 USB port type A for technical service and computer connection
1 Ethernet port (LAN) for connection to intranet
Bluetooth 4.0
Printer: 80 mm wide printer with integrated graphics
Dimensions: 32 x 29.5 x 13 cm (W x D x H)
Weight: 2.80 kg
Power supply: 24 V
CiderLab Junior
Samples Analysed Simultaneously: 3
Storage of Results: Suffcient internal memory for storing thousands of analysis results in CVS and XML files compatible with all database formats (e.g., XLS, SQL)
Photometric Module: Up to 6 wavelengths in 4 reading cells
Incubation Module: 37°C thermostated reading block with 3 positions with incubation function
Connectivity: 1 USB port type B for transferring the performed analysis database, configuration and software update, PC connection
Printer: Wireless connection for external printer
Dimensions: 15 x 22 x 8,3 cm (W x D x H)
Weight: 0.80 Kg
Power Supply: 24 V or optional lithium-ion battery