Brewing and spirit production
To guarantee constant product quality and to meet predetermined standards, online monitoring of the fermentation process is becoming increasingly important. Fermentation is a key process in the production of beer and spirits, a process that has been practiced over many thousands of years.
In both brewing and distilling, fermentation simply means “a process by which yeast converts the ‘sugar’ in the wort to ethyl alcohol (ethanol) and carbon dioxide gas. During the fermentation process the reduction in the concentration of sugars due to yeast metabolism reflects an increasing concentration of alcohol.
A key variable which characterise the state of fermentation is the extract concentration and hence the degree of fermentation. As the fermentation proceeds, the extract concentration drops and is typically measured off-line at least once a day.
Only online process measurements ensure continuous process monitoring, control, and exact end-point determination, thus enable comprehensive regulation of product quality, and process efficiency. Improve consistency, increase throughput, reduce sampling, and minimise loss. By installing the Fermentation Monitor 5100 directly into the vessel, or recirculation line, continuous fermentation monitoring is accomplished.
Anton Paar’s inline Fermentation Monitor 5100 (based on the measurement of the refractive index RI) has proven to be well suited for the continuous monitoring of fermentation processes. Directly installed into the fermentation tank or recirculation line, to measure extract and alcohol content, as well as degree of fermentation in real-time. The Fermentation Monitor L-Rix 5100 is unaffected by variable process solids.
Fermentation Monitor 5100 delivers:
- Original Extract [°Plato]
- Apparent Extract Density [°Plato]
- Alcohol [%w/w]
- Alcohol 20°C [%v/v]
- Real Extract [°Plato]
- Real Degree of fermentation [%]
- Fermentation Speed [Alcohol 20°C increase in %v/v / h
- The determined values match the reference values by typically better than <0.1 °Plato and <0,2 %v/v Alcohol, and can be displayed and recorded with the mPDS 5 evaluation unit or Pico 3000 HMI.
Fermentation Monitor 5100 enables:
- Reduction of manual sampling – (minimising risk of sampling errors)
- Continuously track the progress and determine the endpoint
- Fermentation Monitor 5100 enables:
- Reduction of manual sampling – (minimising risk of sampling errors)
- Continuously track the progress and determine the endpoint
Read more about the Fermentation Monitor L-Rix here.
Download our application report “Beverage and Beer Fermentation Monitoring” here.
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