New inline CO2 measurement - upstream of the filler
A new inline CO2 sensor has proven itself, not only for monitoring and controlling beer carbonisation, it also provides continuous and correct measured values upstream of the filler, when operating under stop-and-go conditions.
The CO2 content has a very strong influence on the sensory properties of beers as well as sparkling wines, alcohol-free beverages and mineral waters. Nowadays, consistent product quality and thus a constant amount of dissolved carbon dioxide is imperative. Therefore, in many modern breweries, the carbon dioxide content of beer is precisely regulated by means of post-carbonation. Fast response, highly accurate and robust inline sensors are required to measure CO2 concentration so that this regulation satisfies current quality requirements.
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