Brominated Flame Retardants (BFRs) Brominated Flame Retardants (BFRs), such as polybrominated diphenyl ethers (PBDEs) have become global environmental contaminants because of their widespread use in numerous household and commercial products.
Specialist Services for Brewing Makers
A critical factor in laboratory testing is the experience of the analyst undertaking the work. At Leeder Analytical, whether it’s raw materials like malt or water, or your final products, our staff have extensive industry experience ensuring your requirements are understood and met.
Some of the services we offer include:
Analysis of sugars in wort and finished product from individual sugars like: fructose, glucose, sucrose, lactose, maltose to full sugar profiles.
In the brewing industry Nitrosamines can be formed when germinated barley is kilned. Leeder Analytical can analyse food and beverage including malt, wort or beer for Nitrosamine compounds including n-nitrosodimethylamine and other compounds down to ppb levels. Typical compounds we can analyse include: N-Nitrosodimethylamine, N-Nitrosomethylethylamine, N-Nitrosodiethylamine, N-Nitrosopyrrolidine, N-Nitrosomorpholine, N-Nitrosodi-n-propylamine, N-Nitrosopiperidine, N-Nitrosodi-n-butylamine and N-Nitrosodiphenylamine.
A wide range of acids can be determined from totals to individual acids. Some of these include:
Total Acids (TA), Acetic acid,
Citric Acid, L-Malic Acid,
D-Lactic acid, L-Lactic acid,
Oxalic Acid, Succinic Acid
to full acid profiles.
No two batches of malt are alike.
The only sure way to predict their effect on your brew is to be able to review malt analysis data. Leeder Analytical can provide a wide range of malt testing services. These include moisture content, colour, diastic power (DP), total protein, soluble protein, screenings <2.2mm, alpha-amylase, carbohydrate profile, etc.
a-acids & b-acid content of cones, pellets, oils and extracts by HPLC.
Hop variety identification.
Essential oil content and composition.
Isomerised by HPLC a-acids; ISO, Rho, Tetra, Hexa.
IBU-International Bittering Units
Routine Testing Services
Calcium, Total Iron, Magnesium, Copper, Potassium, Sodium, Manganese, Boron, Trace elements & Heavy metals.
Aldehydes and Ketones
Acetaldehyde, Formaldehyde, Propanal, Butanal, Octenal, Nonenal, Furfural, Pentanal, Butanone, Propanone, Butanedione, Pentanedione, Acetone, MEK, MIBK & Hydroxylmethyl-furfural.
Micro testing can be used to analyse in-process beer for Pediococcus and Lactobacillus from post-boil to bottling. These organisms present a challenge to brewers since they enter the brewery on raw materials such as grain and can produce lactic acid, altering the taste and aroma of the finished product.
Ascorbic Acid, Ammonia, Alpha-amino nitrogen (NOPA), SO2 total & free, Yeast Assimable, Nitrogen (YAN), Chloride, bromide, iodide, Nitrate, nitrite, sulphate, phosphate, Oxyhalo- chlorite, chlorate, bromate, Total Protein, Beta-Glucan (High MW), Hydrogen Peroxide and Peroxyacetic Acid, pH, Light struck beer testing- methyl-2-butene-1-thiol (Skunk flavours), Bitterness on finished product (IBU), Foaming test, Storage life, Diacetyl, Colour, Gluten, Disinfection taint and Nitrosamines.
Honey can be adulterated with sucrose, corn syrup, mannose, glycerine, glycol and many other compounds. Our detailed analysis along with C13 isotope analysis can quickly identify any adulteration. The Carbon 13 ratio can change in honey to enable detection of possible adulteration with sugar substitutes. It is possible to distinguish between natural or synthetic sources of sugar. Honey may be adulterated with cheaper products such as high fructose sugar syrup and be passed off as honey. This test will determine if your product is indeed pure
Additional tests can be added as listed above.
We also offer testing for:
Beer / Wort
Kombucha / Kefir