Kombucha Analyser for Monitoring the Brewing Process
The CDR KombuchaLab allows producers to maintain quality and consistency
All-in-one kombucha analyser for quality control
Fast and accurate kombucha analysis
Test Kombucha alcohol content
Designed to monitor the production of Kombucha
Kombucha Quality Control
The CDR KombuchaLab Kombucha analyser provides a fast and reliable method of testing Kombucha, measuring a range of parameters including alcohol (ABV).
Specifically designed to monitor the production of Kombucha, the KombuchaLab ensures product consistency, avoids the use of excess ingredients and optimises the yield from every brew.
The KombuchaLab allows you to perform tests in a few minutes to facilitate real time process adjustments to improve quality control.
Parameters – Alcohol by Volume, Total Polyphenols, Fermentable Sugars, Acetic Acid, Gluconic Acid, Galacturonic Acid, L-Malic Acid, Total Lactic Acid, Total Acidity, pH, Glycerol and Yeast Assimilable Nitrogen (YAN)
Try Before You Buy
The KombuchaLab is available for a demonstration or a short term trial.
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Multitiple Sample Analysis
Multitiple Parameter Analysis
Kombucha Tests
Acetic Acid
During fermentation the symbiotic culture of bacteria and yeasts promotes the formation of acetic acid. The quantity of this acid can influence the organoleptic characteristics of the finished product. The possibility of its control during fermentation and in the finished product therefore constitutes an important quality parameter for this type of product.
Alcohol
The symbiotic culture of acetic bacteria and yeasts immersed in the sweetened tea infusion triggers an alcoholic fermentation that can bring about variable alcohol concentrations from traces by approximately one percentage point.
Normally the majority of kombucha on the market have an alcohol content that is below 0.5%. The measurement of this parameter is very important for legal purposes as a concentration above 1.2% requires registration of the beverage produced as alcoholic. There are also products called hard kombucha, with a higher alcohol concentration.
Gluconc Acid
During fermentation the symbiotic culture of bacteria and yeasts promotes the formation of various organic
acids. Of these, gluconic acid plays a very important role because it is associated with the detoxification of heavy metals in the human body, having a significant impact on the organoleptic level. It is therefore essential to monitor it, not only during the fermentation process of the tea, but also, and above all, in the finished product in combination with acetic acid.
Lactic Acid
During fermentation the symbiotic culture of bacteria and yeasts promotes the formation of lactic acid of its D and L enantiomers, as well as other organic acids. The quantity of lactic acid can influence the organoleptic characteristics of the finished product. The possibility of its control during fermentation and in the finished product is therefore an important quality parameter for this type of beverage.
Nitrogen
The symbiotic culture of acetic bacteria and yeasts in the sweet tea infusion develops an alcoholic fermentation. This fermentation can be favoured by the presence of assimilable nitrogen (organic and inorganic) which can be added before fermentation starts. The quantity of assimilable nitrogen can also be controlled during the fermentation process itself in order to guarantee a complete evolution of the fermentation avoiding undesired organoleptic deviations in the finished product.
Polyphenols
Kombucha, being a fermented beverage obtained from tea, contains polyphenols and catechins. These can vary during the fermentation process so their quantification is a very important quality parameter for production purposes. The polyphenolic concentration also affects the organoleptic qualities of the drink.
Acidity
The total acidity of the kombucha is the sum of its titratable acidities when it is titrated to pH 7 against a standard alkaline solution. Carbon dioxide is not included in the total acidity.
Galacturonic Acid
Together with glucuronic acid, galacturonic acid is one of the organic acids that are developed during the fermentation process in kombucha beverage. Their importance is due to their detoxifying, antioxidating and digestive properties.
Glycerol
Glycerol is a substance produced by yeasts during alcoholic fermentation. In Kombucha this compound, based on its concentration, can determine a consistent effect on the organoleptic characteristics. The determination of its concentration in the finished product and above all its monitoring during fermentation constitute a fundamental aspect of quality control during the production process.
Malic Acid
The content of organic acids in general, as of L-Malic acid in particular, plays a fundamental role in determining the beneficial effects of kombucha. Moreover, as L-Malic acid contributes to the organoleptic qualities of the drink, it is important to monitor its levels in order to evaluate the quality of the final product.
pH
Maintaining the right pH during fermentation is essential to produce a high quality Kombucha. The proper pH promotes fermentation, prevents the growth of harmful bacteria and contributes to a nice taste. With CDR KombuchaLab you can easily determine the pH and manage the fermentation to obtain a product always in accordance with production standards.
Sugars
Kombucha is a fermented beverage obtained from tea and added sugars, mainly sucrose. It is advisable to check the evolution of the fermentation process, promoted by the symbiosis of bacteria and yeasts used to produce it, in order to be able to stop it once the optimal sugar level has been reached. This allows to obtain the desired taste and organoleptic characteristics. Furthermore, the analysis of sugars allows the prompt recognition of a possible fermentation stop.
How It Works
KombuchaLab
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
KombuchaLab
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
KombuchaLab 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