Checking the fermentation process in beer production using DMA 35 from Anton Paar
Continuously monitoring the fermentation process is essential for ensuring correct progression of the fermentation process for high-quality end products.
To guarantee high quality in beer production, it is necessary to continuously monitor the fermentation process and the change in the extract. Checking the density or extract and temperature daily allows fast adjustment of the fermentation process if necessary and therefore ensures optimal fermentation.
In the fermenter, major changes are underway as the yeast converts sugar into alcohol and carbon dioxide and the so far alcohol-free liquid is turned into beer. Once yeast is added to the aerated cold wort and all the oxygen is metabolized by the yeast, fermentation starts. The conversion of carbohydrates to alcohol and carbon dioxide is arguably the most important part in the beer brewing process.
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