Solutions for alcoholic beverages

From raw material to the drinks you taste

Different alcoholic drinksIn this modern, digital world consumer product experiences are rapidly communicated to a global audience. More than ever before, the value of a brand is reflected in the quality and consistency of every single product introduced into the marketplace despite the possible variation in the raw material quality or the production process. The production of alcoholic beverages with consistent taste and quality requires experience and quality control at all stages of production, from raw material inspection to final product analysis.

BUCHI understands how to assist the manufacturers of alcoholic beverages in meeting your goals and offers solutions for the entire production cycle.

Production cycle step Sample matrix Analyte Analysis technology
Raw material e.g. barley, hops, grapes Moisture, protein, nitrogen, alpha and beta bitter acid, storage index NIRSolutions
Malting, fermentation,
wine pressing,
Malt, grains Total nitrogen, soluble nitrogen, moisture, acid, alcohol, starch NIRSolutions
Final product Wine, beer, spirits Alcohol, ethyl carbamate, volatile acids, sulfur dioxide, protein Steam distillation, Kjeldahl,
solid phase extraction (SPE)

For more than 50 years, BUCHI has been developing ingenious solutions for direct steam distillation and Kjeldahl applications. Our solutions include innovative products for the entire process workflow, customized application support, practical apps, and professional maintenance. Tailor-made hardware, software support, and precalibrations underpin the NIRSolutions concept.

Explore BUCHI’s solutions covering

  • the broadest range of applications for steam distillation (alcohol, SO2, volatile acids, protein)
  • more than 50 years of experience in protein determination according to Kjeldahl
  • combined parallel solid phase extraction (SPE) and parallel evaporation for the determination of ethyl carbamate
  • the multi-component quality check of raw materials and final products applying the NIR technology
  • the real-time in-line process monitoring enabled by NIR, VIS and camera sensors

By collaborating closely with our customers, we do everything in our power to make our products, systems, solutions, applications and services as sustainable as possible for people and the environment.

>> Find out more

Voice of the customer:
“The solution for Kjeldahl as well as sulfur dioxide determination in one single instrument is excellent. Moreover the support for application development is very much appreciated.”

Dr. S.S. Marwaha, Chief Executive Officer,
Punjab Biotechnology Incubator, India.


Whatever it takes for protein analysis: Kjeldahl, Dumas or NIR

With the launch of the new Dumas product – DuMaster D-480 – BUCHI expands and completes its product portfolio

08_313222-1350 email
BUCHI is now the only provider of all three key technologies – Kjeldahl, Dumas, NIR – for protein analysis in the food and feed industry. Whether it is the inspection of incoming or outgoing goods, at-line production or quality control for declaration purposes, BUCHI’s new Master series with DuMaster D-480, KjelMaster K-375, and NIRMaster Pro IP65 covers them all.

Learn more about BUCHI’s DuMaster D-480 and its unmatched benefits

Short Note #66: Sulfur Dioxide Determination in Beer

SO2 Determination in Beer by Distillation

SO2 Determination in Beer by Distillation

Short Note #66 introduces a novel procedure for the determination of Total sulfur dioxide (SO2) contents in beer using distillation. The most important advance stems from a calibration by means of a stabilized SO2 standard containing acetaldehyde simulating a beer matrix. A calibration equation is derived from a linear correlation of a series of SO2 determinations with SO2 standards and the calibration equation is applied in order to adjust measured SO2 results in samples. Total SO2 contents in a series of 5 beers were evaluated and results compared to the DTNB SO2 Method.

Request this Kjeldahl Distillation Short Note to see the full details and results of the study.

The DTNB SO2 Method is based on a spectrophotometric determination of the reaction product of SO2 with DTNB (5,5-dithiobis(2-nitrobenzoic acid). SO2 is entrained by a nitrogen stream into a buffered DTNB solution and the absorbance is measured at 415 nm. Steam distillation, as a possible alternative, does not fully recover SO2 from the sample without further optimization and adaption. The most important improvements stem from acidification of the sample with an acid mixture of methanol, water and orthophosphoric acid and a calibration by means of a stabilized
SO2 standard solution. The calibration reveals an excellent linear relationship between the determined SO2 amounts and the corresponding known amounts of standard solution. The linear equation is applied in the calculations to correct for Total SO2.

Beer Samples:
− Calanda Lager
− Heineken 1
− Heineken 2
− Prix Garantie Lager
− Heineken 3

− Distillation Unit K-355 with SO2 absorption glass (order number 048680)
− Metrohm DMP 785 Titrino
− Metrohm Pt-Titrode 6.0431.100
− Volumetric pipette 5 ml
− Glass beaker 500 ml

Short Note #47: Protein Determination in Eggs According to Kjeldahl

Protein Determination in Eggs

Protein Determination in Eggs Using Kjeldahl

A simple and fast procedure for protein determination in eggs, as described in the AOAC 925.31 and LFGB § 64 L05.00-15, is introduced within this Short Note #47.

The sample is digested with sulfuric acid using the SpeedDigester K-436 or K-439, followed by distillation and titration with the Kjeldahl Sampler System K-370/K-371. The determined protein contents correspond to the values from literature (see Short Note #47 for details).

Protein determination is one of the key analyses performed in the food industry. The samples require digestion with sulfuric acid to convert nitrogen into ammonium sulfate. After conversion to ammonia through the alkalization with sodium hydroxide, the ammonia is distilled into a boric acid solution by steam distillation, followed by a titration with sulfuric acid solution. The nitrogen content is multiplied by a sample specific factor (6.25 for egg) to obtain the protein content.

Instrumentation: SpeedDigester K-436, K-439, Kjeldahl Sampler System K-370/K-371

Samples: Whole chicken egg, protein content 12.5 g/100g

Determination: Approx. 1.2 g of the homogenized sample were weighed in directly into a sample tube. A portion of 20 ml of sulfuric acid and 2 Kjeldahl tablets were added, and the digestion was performed using the “egg” method (K-439) or the parameters specified. After digestion the ammonia of the sample was distilled into a boric acid solution by steam distillation and titrated with sulfuric acid (See Short Note #47 for details).

The method was verified by using 0.13 g glycine as the reference substance.

2011 ADSA-ASAS Conference Pictures

Here are several pictures from BUCHI’s booth at the 2011 ADSA-ASAS Conference held in New Orleans, LA this week. We’ve had alot of visitors and interest in our NIR, Kjeldahl and Extraction laboratory equipment and appreciate everyone who stopped by so far.

Free Seminar: Kjeldahl and Extraction Solutions for Quality Control

Kjeldahl & Extraction for Quality Control

Kjeldahl & Extraction for Quality Control

By attending this FREE one day seminar you will learn essential technical information about our Kjeldahl and Extraction systems, as well as participate in open discussions regarding implementation, application, and method development.

This seminar in Montreal is the first in a technical seminar series BUCHI has developed to engage with existing customers and new prospects in their local areas. The seminars will be held in various locations all across North America, after this one we will be in Itasca, Illinois on July 27th and then Irving, Texas on August 4th.

The main focus of the technical seminars are how our Kjeldahl, Extraction and NIR products positively enhance quality control analysis. At all locations, the stages in a production process are subject to regular and demanding checks, from the reception of the raw materials to the formulation of the finished product.

These analyses require not only high performance coupled with accurate and reliable equipment, but also a reliable supplier. BUCHI not only manufactures market leading instruments, but we also provide method development and application support to our customers. For the past 70 years, BUCHI has developed techniques and equipment designed to simplify your workflow and make your lab and facility more productive. From the reception and inspection of raw material to the formulation of the finished product, learn how BUCHI equipment can help streamline your process.

Wednesday, July 6, 2011
9:00 am – 4:00 pm

Holiday Inn Expres Montreal Airport
10888, Cote-de-Liesse
Montreal, Quebec, H8T 1A6

For accommodations call the hotel directly at: 919-549-8885

Click To Register

9:00 Registration and continental breakfast

9:15 Introduction to BUCHI and product overview

9:30 Kjeldahl Solutions – Fundamentals of the Kjeldahl method for the determination of protein in food samples. Presented by William Ickes, BUCHI Corporation

•Method discussion of protein in food by Kjeldahl
•Comparisons of different Kjeldahl method strategies

10:15 Break

10:30 BUCHI automated Kjeldahl solutions – From the very basic to fully automated solutions for fast, reliable quality control determination of proten in food samples. Presented by William Ickes, BUCHI Corporation

•Introducing the New SpeedDigester digestion systems for the fastest digestion on the market
•Unique design of the Scrubber B-414 for neutralization of digestion vapors
•Fast 4 minute steam distillation from basic to autosampler system

11:15 Demonstration and hands-on: Kjeldahl instrumentation K-370
Open discussion and hands-on operation of instrument

12:00 Lunch – provided by BUCHI

1:00 Extraction Solutions – Fundamentals of Extraction techniques for the determination of fat/oil/pesticides in food samples. Presented by William Ickes, BUCHI Corporation

•Comparison of Soxhlet, Hot, and Pressurized Solvent Extraction
•Hydrolysis prior to extraction
•Importance of homogenization to the extraction process

1:45 Break

2:00 Automated Extraction Solutions. Presented by William Ickes, BUCHI Corporation

•Automated Soxhlet, Hot, and Pressurized Solvent Extraction units
•Hydrolysis units
•BUCHI B-400 Mixer

2:30 Demonstration of E-816 Sox
Open discussion and hands-on operation of instruments

Short Note #24: Protein Determination in Beer According to Kjeldahl Method

Protein determination in beer according to kjeldahl

Protein Determination in Beer

This short note describes a simple and fast procedue for protein determination in beer according to the Kjeldahl method, as detailed in in the AOAC 920.53 regulations. Visit our Kjeldahl Applications section to download this short note and review all our other available application studies.

Protein determination is one of the key analyses performed in the food industry. The samples require digestion with sulfuric acid to convert nitrogen into ammonium sulfate.

After conversion to ammonia through the alkalinization with sodium hydroxide, the sample is distilled into a boric acid receiver by steam distillation, followed by a titration with sulfuric acid solution. The nitrogen content is multiplied by a sample-specific factor (6.25 for beer) to obtain the protein content.

Buchi SpeedDigester K-436, K-439, Buchi Kjeldahl Sampler System K-370, K-371

Draft beer and Wheat beer. The protein content from draft beer is 0.50%.

The determination of protein contents in chocolate according to Kjeldahl using SpeedDigester K-436, K-439, and Kjeldahl Sampler System K-370/K-371 provides reliable and reproducible results that correspond to the labeled values and literature [See Note for table data references] with low relative standard deviations. The total digestion time is approximately 90 min.