Successful fermentation monitoring of beer with the alcohol and extract meter
During fermentation, sugars are metabolized into alcohol, carbon dioxide, and aromatic compounds. This process can be tracked with the alcohol and extract meter via a fermentation curve, allowing accurate control for optimal yeast harvest and enhanced product quality.
This application report demonstrates how fermentation can be monitored using the alcohol and extract meter. This tool is not only beneficial for beer fermentation, but also for fermentation processes in general, making it applicable to the production of wine, cider, and sake.
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