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Alcoholic beverages
Robust and precise analyzers are essential for the production and quality control of alcoholic drinks
Producing alcoholic beverages requires stringent quality standards to ensure the taste, quality, and safety of the final beverage. Robust and reliable instruments that can handle complex sample matrices are needed for these reasons.
Metrohm provides top-quality analytical instruments capable of handling challenging sample matrices. In addition, you can count on our support through our extensive application knowledge and excellent service.
Metrohm contributes to the development of standards for testing and quality control of alcoholic beverages through our involvement in AOAC and ISO method development.
Discover our latest solutions for your analysis
Ion chromatography for food and beverage analysis
Download this e-book to learn more about the advantages of ion chromatography for food and beverage analysis. The e-book presents application examples, outlines IC compliance with norms and standards, and discusses automation and inline sample preparation as time and money savers.
Products
Metrohm provides robust solutions – including titration, ion chromatography, and spectroscopy – to measure alcohol content, acidity, sugar, sulfites, and more, supporting quality control from fermentation to final product.
- AN-NIR-130Multiparameter hops analysis by near-infrared spectroscopy (NIRS)
NIRS can simultaneously measure several quality parameters in hops like cohumulone, hop oils, and moisture content, the hop storage index (HSI), and alpha and beta acids.
- WP-097Why switch to OMNIS Client/Server (C/S)?
OMNIS Client/Server boosts business performance with scalable server management, cutting costs by reducing hardware, energy use, and maintenance across locations.
- AN-EC-035Using a portable standalone system for easy fermentation monitoring
By using an enzymatic sensor with a screen-printed electrode, producers can measure lactic acid production, thereby monitoring fermentation processes.
- AN-T-154Determination of alpha acids in hops according to EBC 7.4
The alpha acid level (AA%) in hops plays a major role in the bitterness they can impart to beer. The AA% can vary between 1% up to 20% in hops. During boiling in the brewing process, alpha acids transform into iso-alpha acids which make the beer bitter. For this reason, it is important for brewers to know the exact AA value of the hops they use. The determination of AA% in hops with conductometric titration according to the EBC method 7.4 is shown in this Application Note.
- 410000019-BQuantification of methanol in contaminated spirits with Raman
Methanol, often present in spirits prepared with industrial solvents like wood alcohol, can lead to blindness and even death when ingested. After an incident involving methanol-laced alcohol in the Czech Republic, they adopted Raman spectroscopy as the preferred method for identifying and quantifying methanol in contaminated spirits, following an exhaustive study using various screening tools. This Application Note discusses the reasons why Raman spectroscopy is the ideal choice for this application and shows a real-world example of Raman analysis of methanol-laced rum.
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