Water Kefir Quality Control
The CDR DrinkLab allows producers to maintain quality and consistency
Fast and accurate monitoring of production and preservation
Rapid tests for quality parameters
Ensure organoleptic quality and consistency
Monitor alcohol content (ABV)
Quality Control
The CDR DrinkLab simplifies the monitoring of kefir production and preservation, helping you to maintain product quality and preserve its health benefits throughout every stage of the process.
The DrinkLab the nutritional value and probiotics that support gut health and boost the immune system.
Chemical Analysis
You can monitor key parameters essential for kefir quality and safety such as D+L lactic acid which indicates lactic bacteria activity and lactose and sugars to track fermentation progress and residual sweetness.
Parameters – acetic acid, total lactic acid (D+L), malic acid, alcohol by volume, lactose, sugars
Try Before You Buy
The DrinkLab is available for a demonstration or a short term trial.
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Multitiple Sample Analysis
Multitiple Parameter Analysis
Water Kefir Tests
Acetic Acid
Measuring acetic acid in kefir is essential to ensure the organoleptic quality of the product, since this acid contributes significantly to its characteristic flavour and aroma. The control of its concentrations allows you to maintain a balance between acidity and pleasantness, preventing the kefir from being too pungent. Furthermore, measuring acetic acid allows you to monitor the correct progress of fermentation, identifying any problems in the production process or in the microbial composition.
Total Lactic Acid (D+L)
Monitoring lactic acid is important for both artisanal and industrial kefir producers, as it helps ensure consistent quality and a reliable product. Measuring lactic acid allows you to monitor the degree of fermentation, which affects the slightly sour taste and texture of this drink.
Malic Acid
Malic acid contributes to the sour taste of water kefir, influencing its sensory quality. The presence and concentration of malic acid can also reflect the metabolic activity of microorganisms during fermentation. Measuring malic acid in water kefir provides useful information to optimize the fermentation process and improve the quality of the product.
Alcohol by Volume
Measuring the alcohol content in kefir is essential to control and standardize the fermentation process that can transform part of the sugars into ethyl alcohol. Although kefir is considered a low-alcohol beverage, variations in fermentation conditions (such as temperature, duration, sugar concentration) can lead to significant fluctuations in alcohol content. Monitoring the alcohol content therefore allows you to stabilize production by avoiding excessive fermentation, respecting regulatory limits.
Sugars
Measuring glucose, fructose and sucrose in water kefir is essential to monitor the progress of fermentation, as these sugars are the main source of energy for microorganisms. Their residual level directly affects the final flavour, determining the sweetness or acidity of the drink, and helps ensure the safety of the product, ensuring the completion of fermentation.
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
DrinkLab
Samples Analysed Simultaneously: 16
Calibration: Pre-calibrated. No periodic calibration is necessary
Storage of Results: Sufficient 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
Display: 5.7” TFT colour LCD with touch screen
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