Every glass of juice, wine, beer, or distilled spirit is the result of care and chemistry. From the selection of quality raw ingredients to the quality assurance efforts required to maintain a controlled, consistent production and/or fermentation environment, beverage production is a detailed, laborious process that can be easily derailed by contamination or an imbalance of important chemical parameters.
An imbalance of pH, or an excess of specific sugars (glucose, fructose, etc.), organic acids (acetic, malic, lactic, gluconic, etc.) and many others, can become the difference between a top-quality product, and an unpleasant consumer experience. For these reasons, wine producers, breweries, distilleries, and other beverage industry members turn to chemical analysis to collect these important insights.
Chemical analysis provides the ability to simultaneously test several parameters and multiply samples, providing laboratories with several advantages for evaluating beverage quality. These technologies offer more flexibility, precision, simplicity, rapid, and accurate results to reduce the risk of contaminants and produce a more chemically balanced fermented beverage.
Other advantages of KPM Analytics’ discrete and CFA analyzers of wine quality parameters include:
- Large testing capacity (from 140 to 600 tests/hour, according to the device)
- Very low detection limits
- Fully automated, easy-to-use instruments
These analyses can be carried out at all stages of beverage production from raw materials (water, fruits, malts, etc.) to the quality control of the finished product.