Analytical and Product Development Services
CBI operates two service centers offering analytical, production, and sensory capabilities for produce, grain crops, and beverages for researchers and industry clients.
Brewing & Beverage Analysis Service Center
Supporting research, product development, and cereal chemistry innovation.
The Brewing & Beverage Analysis Service Center provides comprehensive analytical, fermentation, prototyping, and cereal chemistry services for beer, non-alcoholic beverages, sake, and other grain-based products. Our facility integrates pilot-scale brewing capability with advanced chemical, physical, and sensory testing to support ingredient characterization, process optimization, and beverage innovation.
Core Services
- R&D brewing and fermentation trials (3.8–50 L scale)
- Lab-scale malting for grain and rice quality assessment
- Beer, non-alcoholic beer, and sake prototyping
- Ingredient, cereal grain, and process validation
- Method development, calibration, and quantitative validation
- Workshops and training programs for industry and academia
- Collaborative research opportunities with CBI scientists
Analytical & Cereal Chemistry Capabilities
- Alcohol, CO₂, density, color, and bitterness (Anton Paar suite)
- GC-MS/MS flavor profiling (Shimadzu TQ-8050 NX)
- Targeted and untargeted metabolomics
- Cereal chemistry and malt quality profiling
- Extract yield, gelatinization temperature
- Malt modification parameters
- Moisture, protein, enzyme activity, and starch functionality
- Sensory evaluation (descriptive, discrimination, and consumer methods)
Wine & Fruit Analysis Service Center
Delivering high-precision testing for juice, wine, fruit, and horticultural products.
The Wine & Fruit Analysis Service Center provides chemical, physical, and sensory evaluation services to support production, research, breeding, and quality assurance across fruit-based beverages and horticultural products. The center serves wineries, juice and cider processors, fruit breeders, and postharvest programs.
Analytical Capabilities
- Basic composition: soluble solids, titratable acidity, pH
- HPLC for organic acids, sugars, ethanol, and glycerol
- Color analysis (L*, hue, chroma, red/brown color, color density)
- SO₂ analysis via aeration/oxidation
- Phenolics and anthocyanins by spectrophotometry
- Texture/firmness via Texture Tech Analyzer
- Postharvest quality panel (decay, weight loss, color loss)
Wine Production & Sensory Services
- Small-scale wine production and fermentation trials
- Wine sensory evaluation and descriptive analysis
- Sensory panel development and training