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Beer and Vinegar
Monitoring density and specific gravity during the beer production process is very important for the quality of the final product. The ALM-155 meter can provide alcohol testing after the beer sample has been distilled.
Vinegar is obtained by oxidation of the ethanol content of wine, cider, beer, other fermented alcoholic beverages, or raw materials such as malt, rice and raw and cooked fruit. Checking the alcohol concentration during the oxidation process is very important to precisely monitor when ethanol has completely turned into acetic acid.
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