A simple and rapid photometric approach for checking the quality of fermented beverages

The following research proposes an express method for testing the quality of fermented beverages, detecting both falsification and biological contamination of this group of products. The analytical approach involves the widely known Bradford method of protein determination, based on formation of a colored complex between proteins and Coomassie brilliant blue G-250 pigment, combined with qualitative analysis of optical absorption spectra of beverage samples. Several types of fermented beverages are proven suitable objects for the techniques involved in this approach. This method is especially useful in primary analysis of beverages, due to rapidity, experimental simplicity and low cost of both reagents and equipment used in this method. Adaptation of the spectrophotometric method proposed for qualitative analysis in field and home conditions without application of any spectroscopic measurements, based on visual comparison of colored solutions, is also described in detail. Thus, the combination of analytical techniques proposed in the following article can be considered universal.