LILANO
Beverage Analysis Laboratory
Serving you since 1994
The beverage sector encompasses a wide range of products, from beers to ciders and fruit juices. To ensure the quality, safety, and traceability of these beverages, regular analysis is essential.
The LILANO laboratory plays an important role in the food industry by providing valuable information about the composition, stability, and other characteristics of beverages through a comprehensive range of beverage analyses.
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Analysis of your beverages
Main analyses performed by LILANO, the laboratory specialized in beverages
LILANO offers different categories of analyses:
- Microbiological analysis: it verifies the hygienic and sanitary quality of beverages and the absence of contamination by pathogenic microorganisms.
- Physicochemical analysis: it aims to determine the organoleptic characteristics, chemical composition, and physical parameters of beverages.
- Industry compliance analysis: it concerns the evaluation of compliance with current regulations and standards, both at national and international levels.
Microbiological analysis of beers:
how to ensure optimal quality?
The challenges of microbiological analysis
Microbiological analysis is essential for evaluating the sanitary quality of beers. Indeed, unwanted microorganisms can lead to alterations in taste and product preservation.
It is therefore important to identify their potential presence in beers to take necessary measures to guarantee consumers an impeccable product.
Beer microbiological analysis techniques
Several methods are used to detect the presence of microorganisms in beers:
- Direct microscopic examination: it allows quick and easy detection of microorganisms present in the sample.
- Culture plating: this method involves placing the sample on selective culture medium to promote the development of potentially present microorganisms.
Molecular methods: they allow specific detection of certain microorganisms by identifying their genetic material.
Physicochemical analysis
Physicochemical analysis of beers:
how to precisely characterize beverage properties?
Parameters analyzed during physicochemical analysis
Many parameters are considered during physicochemical analysis of beers. Among them:
- Alcohol content: this information is essential for consumers and must be indicated on the product packaging.
- Bitterness: it helps determine the beer’s aromatic profile and results from the presence of alpha acids from hops used during production.
- Color: it indicates the use of certain ingredients (malts, cereals…) and the production process.
Sugar content: it influences the taste and texture of beers as well as their energy content.
Beer physicochemical analysis techniques
Several methods are employed to perform rigorous physicochemical analysis:
- Spectrophotometry: it allows measurement of component concentration in the sample based on light absorption or transmission at a specific wavelength.
- Gas chromatography: it separates different components of a gaseous mixture to quantify them precisely.
Titration: this method relies on the reaction between an acid and a base to measure the concentration of a solute in a solution.
Cider industry analysis
Ensuring cider quality and authenticity
Ciders, produced from apple juice fermentation, are also subject to strict regulations to ensure their typicity and compliance with current standards. Thus, analyses performed on these beverages particularly aim at: • Fermentation rate control: to ensure stable alcohol content compliant with legislation. • Aromatic profile evaluation: to confirm that the cider has the expected characteristics. Testing for potential contamination: to offer consumers a healthy product without health risks.
- Fermentation rate control: to ensure stable alcohol content compliant with legislation.
- Aromatic profile evaluation: to confirm that the cider has the expected characteristics.
Fruit juices
Fruit juice analysis: which parameters are studied?
Regarding fruit juices, various elements must be analyzed during their production: • Nutritional composition: it determines the product’s energy content and its essential nutrient content (vitamins, minerals…). • Additives: certain ingredients may be added during juice production to improve quality or extend shelf life. Their presence must be controlled and validated. • Pesticide presence: since fresh fruits may be treated with chemical substances to control pests, it is important to evaluate their potential residues in the finished juice. Finally, microbiological, physicochemical, and industry compliance analyses performed on beverages such as beers, ciders, and fruit juices ensure the quality, safety, and authenticity of products placed on the market. They also contribute to better understanding of the beverage sector in France and worldwide.
- Nutritional composition: it determines the product’s energy content and its essential nutrient content (vitamins, minerals…).
- Additives: certain ingredients may be added during juice production to improve quality or extend shelf life. Their presence must be controlled and validated.
- Pesticide presence: since fresh fruits may be treated with chemical substances to control pests, it is important to evaluate their potential residues in the finished juice.
