Convenient monitoring of brewery fermentation course by refractometry
Savel, J.,Budweiser Budvar, Ceske Budejovice (Czech Republic) | Kosin, P.,Budweiser Budvar, Ceske Budejovice (Czech Republic) | Broz, A.,Budweiser Budvar, Ceske Budejovice (Czech Republic) | Sigler, K.,Akademie Ved, Prague (Czech Republic). Mikrobiologicky Ustav
The course of wort fermentation is most often monitored by measuring the density by an immersion saccharometer or digital densitometer; other methods include classical analysis or automatic analyzers. Another possibility is the measurement of refraction in the course of fermentation. When the original refraction or wort extract is known, refraction unambiguously determines the apparent extract or degree of attenuation. A refractometer with a scale in Brix degrees can be used similarly as a saccharometer having a scale in mass percent of sucrose. In the range of 0-16 mass % sucrose and 0-8 % ethanol refraction is a linear function of concentration; this allows us to calculate concentrations of ethanol, real extract and apparent extract in the course of fermentation from the values of actual and original refraction. Examples are given of measurements and instrument calibrations. The measurements can be done with simple and inexpensive refractometers with computing compensation of the effect of temperature.
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