Carbonated beverages: Degassing methods and their influence on density measurements
Optimal degassing of carbonated beverages is crucial for the precise determination of quality control parameters such as density, sugar content, alcohol content or extract parameters. CO2 residual values after degassing need to be considered, as they contribute to the accuracy and repeatability of the determined measurement parameters.
Introduction
Quality control of soft drinks, beer, wine, and sparkling wine guarantees optimum product quality, including a constant and fresh taste. Parameters such as density, sugar concentration (°Brix), alcohol content, or dissolved gases like CO2 and O2 can be determined with various measuring systems.
Various types of beverages exhibit distinct carbonation levels. Based on experience, cola and lemonade drinks typically contain CO2 concentrations of up to 8 g/L, while beer generally has a lower CO2 content. The presence of CO2 affects certain determined parameters, particularly those dependent on density. Furthermore, the CO2 content also directly influences determined pH values. Hence, it is often necessary and advisable to remove CO2 prior to conducting measurements.
Degassing is a common sample preparation step that can be achieved through various methods. The efficiency of degassing can vary depending on the method employed and the operator. To ensure consistent results, it is crucial to follow a reliable standard operating procedure (SOP) such as the MEBAK method (1) in case of beer.
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