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Innovative Ways to Account for Sugars When Measuring Alcohol in Liqueurs

Description:

A well-defined alcohol content is an obligatory parameter in quality control for the production of alcoholic beverages.  Since many spirits are binary solutions, alcohol concentration is determined through density measurement.  However, with liqueurs, more extract is present, and simple density measurement for the finished product becomes less reliable.  The liqueur’s sugars need to be accounted for in the ternary solution, or else the liqueur needs to be distilled back to a two-part solution before density measurment.  Since sugars like sucrose are optically active, the liqueur’s optical rotation can be measured to determine sugar concentration, allowing alcohol concentration determination without distillation.  With this presentation, we will show how optical rotation measurements, combined with density and NIR measurements, can save time in quality control of liqueurs, while providing accuracy comparable to density measurement after distillation.  

Date: 2017-06-01, 22:00 - 22:00
Language: English
Trainer: Mr. Mark Canestrano

Mr. Mark Canestrano is a product specialist for Anton Paar's Lab Density and OptoTec products. Mr. Canestrano has a Bachelor of Science degree in Mechanical Engineering from Virginia Tech, along with an MBA from the University of Richmond. Mr. Canestrano has over 15 years of experience in applications engineering, product management and process improvement.

Contact person and registration:
Hayley Gilbert
Tel.: +1 - 804 - 550 - 1051
info.us[at]anton-paar.com