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,
distillation
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.


Advertisements

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 #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).

Introduction:
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.

Experimental:
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.

Nitrogen & Protein Determination in Milk By Digestion

Protein Determination in Milk

Protein Determination in Milk

Nitrogen and Protein Determination in Milk by Digestion with Hydrogen Peroxide and Sulfuric Acid

Application Note #54 introduces a simple and very fast procedure for protein determination in milk and provides detailed steps for completing the process. BUCHI’s Kjeldahl application database lists more than 100 Kjeldahl and Non-Kjeldahl applications using dedicated BUCHI equipment: Download #54 and all our other Kjeldahl Application Notes online.

The sample is digested with hydrogen peroxide and 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 results obtained with the Kjeldahl method.

Introduction:
The digestion with hydrogen peroxide 30% instead of Kjeldahl tablets for nitrogen and protein determination is a very fast (30 min instead of 85 min (K-439) or 100 min (K-436)) and environmentally friendly (free of any heavy metal) alternative to the classical Kjeldahl methods.

Instrumentation:
SpeedDigester K-436, K-439, with H2O2 suction module, Kjeldahl Sampler System K-370/K-371

Samples:
Whole milk UHT, partially skimmed milk UHT, and chocolate milk beverage: labeled protein contents 3 g/100ml (whole milk) and 3.5 g/100ml (partially skimmed and chocolate milk). Protein determinations according to the classical Kjeldahl method, measure 3.15% for the whole milk, 3.19% for the partially skimmed milk, and 3.30% for the chocolate milk beverage.

Determination:
Approx. 5 g of the homogenized sample were weighed directly into a sample tube. A portion of 20 ml of sulfuric acid was added, and the digestion was started using the parameters specified (See complete note for data). Initially, 15 ml of hydrogen peroxide 30% was added to the capillary funnel 2 minutes after the start of the digestion. Then, another 15 ml of hydrogen peroxide 30% was added to the capillary funnel 10 minutes after the start of the digestion. The method was verified by using 0.18 g tryptophan as the reference substance.

Buchi NIR, Extraction and Kjeldahl Solutions for Dairy Products

Effective quality control is essential in the dairy products industry. The healthy image that these products enjoy, especially the perception of their safety and quality, is always under close scrutiny due to occasional highly publicized product recalls involving milk, cheese, ice cream, and related products.

Buchi is a leading global supplier of dedicated solutions for the milk and dairy industry. Our extensive experience within the industry involves both classical reference methods and innovative FT-NIR technology for highly reliable quality control of milk and dairy products.

Dairy products analysis with Buchi NIRMaster™:
Preparation time: <1 min.
Analysis time: 30 sec. – 2 min. for liquid milk
Materials required: NIRMaster, unbreakable cup, and specific calibration
Dairy calibrations available for: raw milk, milk powder, WPC, butter, cream, buttermilk, ice cream, yogurt, chocolate
More NIR calibrations are available.

Protein determination analysis using automated Kjeldahl:
Instruments required: Digestion units SpeedDigester K-425/436/439 and Scrubber B-414, Kjelflex K-360 with external titrator from either – Mettler, Metrohm, Schott, or Radiometer or Buchi Kjeldahl Sampler system K-370/371
Preparation time: 2 – 3 min./sample
Analysis time: Digestion: 60 min., Distillation/titration: 5 – 6 min.
Available applications: see the complete listing of Kjeldahl Applications

Fat determination analysis using automated hot extraction:
Instruments required: Hydrolysis unit E-416 and Hot Extraction unit E-816
Preparation time: 2 – 3 min./sample
Analysis time: Acid hydrolysis: 45 min., Drying (microwave): 30 min., Extraction solvent recovery: > 45 min., Drying to constant weight: 20 min.

Dairy Product Analysis

NIR, Extraction & Kjeldahl Analysis on Dairy Products

Short Note #45: Nitrogen and Protein Determination in Pharmaceuticals

A simple and fast procedure for nitrogen determination in pharmaceuticals according to the Kjeldahl method (semi-micro), as described in the European Pharmakopeia 6.0 / 2.05.08, is introduced in this study. Protein determination is calculated The sample is digested with sulfuric acid using the SpeedDigester K-436 or K-439, followed by distillation and titration with the KjelFlex K-360. There are no differences between the results obtained with the K-436 and the K-439 respectively.

Introduction: Nitrogen determination is one of the key analyses performed in quality control. 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 hydrochloric acid solution. The nitrogen content is multiplied by a sample-specific factor to obtain the protein content.

Sleeping Pill Samples

Sleeping Pill Samples


Experimental Instrumentation: SpeedDigester K-436, K-439, KjelFlex K-360

Samples: Sleeping pills and tranquilization drops

Conclusion: The determination of nitrogen contents in pharmaceuticals according to Kjeldahl using SpeedDigester K-436, K-439, and KjelFlex K-360 provides reliable and reproducible results with low relative standard deviations.

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.

Introduction:
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.

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

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

Conclusion:
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.