CO₂ and Oxygen Meter
The right choice wherever you are
First-class CO2/oxygen meter: Anton Paar‘s new product series for measuring dissolved CO2 and O2 provides the best instrument for every application, ranging from a highly precise stand-alone version to an integrated module for the lab and a robust at-line solution for measurement directly at the production line. A new instrument provides combined, reliable and rapid determination of the CO2 and O2 content of alcoholic and non-alcoholic beverages. The top CO2/oxygen meter from Anton Paar rapidly and accurately determines dissolved carbon dioxide and oxygen, which affects the taste and shelf life of beverages. With a CO2 and O2 meter for every application, the new product range is an essential tool for the production control and quality control of beverages.
At-line instruments from Anton Paar:
- The new, robust and compact housing withstands harsh environments
- Precise determination of O2 due to sensor technology with rapid response times and ideal temperature behavior
- New intuitive user interface and large keys enable easy operation for all applications
Laboratory instruments from Anton Paar:
- The patented CO2 measuring method is not influenced by other dissolved gases such as oxygen and nitrogen
- Reliable results from minimum sample volume (100 mL)
- Highest reproducibility of the CO2 and O2 results
Anton Paar‘s new product range for measuring CO2 and O2 has the best instrument for every application. Oxygen and carbon dioxide – simple, accurate and ready for measurement everywhere!
Our product specialists are happy to advise you on our CO2/oxygen meter.
Direct transfer of wine from Bag-In-Box packages is essential for adequate analysis of dissolved oxygen and dissolved carbon dioxide in wine.
Detect the true CO2 content in wines and sparkling wines, even directly out of the bottle or can - CarboQC and CboxQC will help you do it!
CarboQC and CboxQC measure the true carbon dioxide content
- How does the Multiple Volume Expansion method work?
- Why is it so important to shake a sample before carrying out a carbon dioxide measurement?
- What happens if I do not shake the container prior to the measurement?
- How does the temperature influence the distribution of CO2 in a beverage container?
The measuring chamber is completely filled with sample and sealed. The volume of the measuring chamber is expanded. Equilibrium is generated and pressure and temperature are measured. The measuring chamber volume is further expanded, equilibrium is generated and pressure and temperature are measured again. The two pressures and temperatures are used for CO2 determination and dissolved air compensation.
CO2 in a beverage container is distributed between the liquid phase and head space. Right after filling, the entire CO2 is in the liquid, and little to no CO2 is in the head space. As time progresses, some CO2 migrates into the head space. The warmer the sample, the more CO2 will be found in the head space. Still, the overall amount of CO2 in the container remains unchanged, it is just the distribution that changes.
Here is what the CO2 distribution in a bottle looks like, assuming a head space of around 10%.
Equilibrium means that the migration of CO2 from the liquid to the head space is equal to the migration of CO2 from the head space into the liquid. As CO2 is colorless, we do not see whether equilibrium is reached or not. Therefore, we have to equilibrate the sample to ensure a defined state of distribution. Equilibrium can be reached by gently shaking the container about 15 times back and forth. The container is best held horizontally to increase the liquid and head space interface.
Well, we cannot see how far equilibrium has already progressed in a sample. Therefore, failure to ensure equilibrium is likely to result in very poor repeatabilities, meaning that you can expect results anywhere between 5 g/L and 4.5 g/L when looking at the above example.
In a beverage container, CO2 is distributed between the head space and liquid phase. The solubility of CO2 decreases with increasing temperature. Therefore, the amount of CO2 in the liquid phase will decrease when the temperature increases.