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Measuring the pH of beer samples with conventional sensors is challenging since most of them simply fail to meet the requirements due to several limitations. One of the main problems is that the junction easily gets clogged by particulate matter, which obstructs the outflow of the electrolyte thus, preventing its interaction with the sample. For instance, in the initial stages of beer manufacturing, the presence of suspended particles from leftover grains tends to clog the sensor's junction, leading to longer response times or unstable readings. Thus yielding inaccurate and irreproducible results. Therefore, for measuring the pH of beer samples, a ceramic junction is not ideal as it gets easily clogged and is difficult to clean. This along with a few other factors point towards the need to use a specialized sensor.
METTLER TOLEDO's InLab Versatile Pro pH sensor is an economical and ideal choice for precise and accurate routine measurements or during the quality control of finished beer, among other alcoholic beverages. The sensor's replaceable ceramic junction makes it easy to change the junction in case of clogging. This makes the replacement process much easier compared to a normal ceramic junction.
This is only one of the benefits offered by this sensor, specialized in measuring the pH of beer samples. To learn more about the benefits of using this sensor, download the following application note.
The sections below highlight the importance of pH readings of beer samples, and provide valuable information on when and where the pH of beer is measured during manufacturing.
Why Measuring the pH of Beer Is Important?
Precise and consistent results are of primary importance in imparting the right flavor and aroma to the beer along with maintaining its quality. The length of fermentation is also crucial in imparting the flavor to the beverage. The process of fermentation in turn depends upon the pH of the feed solution. The pH value contributes to the physicochemical and biological properties to develop individual aroma, texture and flavor of the final product. In order to obtain quality and consistency in all batches, monitoring the pH of beer samples is vital.
What Are the Different Stages of Beer Manufacturing Where pH Measurement Takes Place?
Beer production involves various steps such as malting, mashing, boiling, fermentation, maturation, filtration, carbonation, and cellaring, resulting in a complex biochemical process. Each of these steps, influence the taste, flavor, profile, and alcohol content of the beer. Thus, monitoring the pH levels during the different stages of beer manufacturing is an important quality parameter. Inaccurate results lead to inconsistencies in quality, yield and taste, which can ultimately reduce the production and efficiency of the finished batch.
