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Extract measurement in fermentation tanks

Extract measurement in fermentation tanks

What is measured and for what reason:

The most important indicator of how the fermentation is running is to measure the extract, the amount of sugar that is left in the tank. The yeast cell eats up nearly all the sugar during the fermentation. The brewer needs to know when this is done to start the next process steps. Having this measurement automated reduces time compared to manual measurement, including shorter tank occupation, optimized cooling and perfect timing for yeast harvest.

Why is it special:

Fermentation is a process with living organisms. The calculation of the right sugar content after having measured the density is very complex. The environment is cold, there may be condensate and the instrument needs to be cleaned within the standard CIP cycle.

How can it be solved best:

For tanks a hydrostatic system gives a stable online signal from each tank. The sensors are integrated in the tank. The calculation of the different loads on the cells and the changes in density are done using special software. The additional value to monitor the right time for the yeast harvest if P3-P4 is rising

Voor meer informatie: Endress+Hauser GmbH

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