Скачать или смотреть TrueDyne - DLO - density sensor - Alcohol production in a brewery

Alcohol is produced by the fermentation of a sugar source with a catalyst, typically yeast or certain bacteria. During this process, the carbohydrates (sugar and starch) are converted into carbon dioxide and ethyl alcohol. This serves as the basis for all alcoholic beverages, regardless of whether they are beer or spirits such as gin and whiskey.
During production, samples must be taken and analyzed in order to make a statement about the progress of the fermentation process. Classical measuring instruments and -methods, such as alcohol determination using a beer wort spindle, often have deficiencies in terms of often have deficiencies in terms of accuracy, repeatability and the required sample volume.
This is exactly where our density sensor DLO with integrated concentration determination comes in. By measuring dissolved solids, mineral content, sugar as well as alcohol in the starting products the final alcohol content of the beverage can be determined, while at the same time while at the same time enabling quality control throughout the entire production process.