Page 30 - Beverage MasterAprMay 2021
P. 30
Craft Brewery
UP YOUR CONSISTENCY AND REPEATABILITY
GAME WITH QUALITY TESTERS AND METERS
By: Gerald Dlubala
T esters, meters, monitors and probes make vices, quality control and production across numer-
it possible for craft alcohol producers to
ous industries.
raise their standards and improve their
craft. The overall move from older, unreliable, “At the very least, the distiller should possess
visual-based testing to greater process control with a quality pH meter and density meter for help in
more accurate and precise analysis means repeat- making informed decisions throughout the produc-
able sample measurements and more product con- tion process, and know if and when to intervene
sistency for reporting purposes. and make any needed adjustments. The best way
for a distiller to know when the mash is within the
Quality Control and Analysis acceptable pH range – 5.2-5.8, 5.4 being optimal
at Your Fingertips – for the enzymatic activity to convert starches to
sugars is with a quality pH meter. It also helps mon-
“Measurement and meter use within the distillery itor the critical fermentation activity of a distiller’s
are critical for quality analysis and quality con- beer, when pH should decrease to 4.0-4.5 as yeast
trol,” said David Zavich, Applications and Technical metabolize ammonium ions and excrete organic
Support Manager for Mettler Toledo. Mettler acids. A pH remaining above 5.0 indicates a lack of
Toledo is a leading provider of precision instru- activity, and pH below 4.0 may indicate the pres-
ments and research and development-related ser- ence of undesirable bacterial contamination.
28 April - May 2021 BEVERAGE MASTER
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