Brewing Test
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
The Brewing Test is a reliable method for detecting grape sugar in urine, even at low concentrations. It relies on the fermentation of glucose by yeast into ethanol and carbon dioxide, which is then measured. The test is specific for glucose and does not react with other urine components.
Encyclopedia article (1928–1936)
BREWING TEST, the most reliable method for investigating urine to discover grape sugar in it, even if glucose is contained only in an amount of 0.1%. This test does not give a positive result with other components of urine, except for fructose. Urine is mixed with yeasts and in a special apparatus is placed for 24 hours in a warm place (25-35o). Under the influence of ordinary yeasts, glucose is split with the formation of ethyl alcohol and CO2; the presence of sugar is concluded from the accumulation of the latter in the apparatus. The B. t. can also be used for the quantitative determination of glucose. In performing the test it is always necessary to set up two controls: the first - yeast with water - must not give development of fermentation; the second - yeast with a solution of glucose - must give a clearly expressed formation of CO2.
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“Brewing Test.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/brewing-test/