Inline & laboratory beer analysers
Modular beer analysers for alcohol, plato, extracts, CO2 and O2
Maselli BA06 – In Line Beer Analysers
Maselli have been manufacturing liquid concentration analysers since 1948. Beer manufacturers require analysis of many parameters through the beer making process. From the measurement of the Wort to the Final beer there are many applications for the Maselli Inline beer analyser. With its unique modular construction the beer analyser can be designed with the required analysis modules to build a system meeting each application needs. We provide modules for the analysis of Refractive Index, Brix, Alcohol, Plato, Extract, Original Gravity, Specific Gravity, Kcal, Oxygen, Carbon Dioxide, PH and Conductivity.
The Maselli beer analyser BA06 is the only 100% inline system for continuous analysis of beer. Because the system was designed to be installed directly into the process line with Varivent fittings, there is no bypass loops or pumps. This design guarantees the best sanitary conditions eliminating any risk of contamination and this also reduces installation cost. The sensors connect directly to our user-friendly controllers that display results locally for the operator and can be connected to the plant control system via various output protocols including, Ethernet, Profibus and Devicenet for process control. The system is fully networkable and can be connected to a PC running our Multilab software for data collection.
The Maselli system is a true inline beverage analyser providing rapid and reliable analysis results for process and quality control. The analysers are all solid state with no moving parts making them robust and practically maintenance free.
Maselli Lp Series – At Line And Laboratory Beer Analysers
The LP series is a complete range of optical sensors design for the beer industry. We provide modules for the analysis of Refractive Index, Brix, Alcohol, Plato, Extract, Original Gravity, Specific Gravity, Kcal, Oxygen, Carbon Dioxide, PH and Conductivity.
The design is modular: the system can be composed of different analysis modules based on the applications needs and all connected by a single touch screen control panel that can also be connected to a network via Ethernet, and to a PC running our Multilab software for historical data collection. The system is fully upgradeable so the initial configuration can be expanded with additional analysis modules at any time. The system can be used as a bench top analyzer, and an automatic sampler is available for sampling directly from beverage containers under pressure or a separate sampler can be used for sampling liquid from a beaker or container.
The system is user friendly and ergonomically designed skilled operators are not required to operate the system. The system is solid state optical technology which means the maintenance is minimal. The system is calibrated using certified solutions provided by Maselli. The systems are also available in portable versions allowing the operator to directly sample from a tank or production line.
The LP series is a complete range of optical sensors design for the beer industry. We provide modules for the analysis of Refractive Index, Brix, Alcohol, Plato, Extract, Original Gravity, Specific Gravity, Kcal, Oxygen, Carbon Dioxide, PH and Conductivity.
The design is modular: the system can be composed of different analysis modules based on the applications needs and all connected by a single touch screen control panel that can also be connected to a network via Ethernet, and to a PC running our Multilab software for historical data collection. The system is fully upgradeable so the initial configuration can be expanded with additional analysis modules at any time. The system can be used as a bench top analyzer, and an automatic sampler is available for sampling directly from beverage containers under pressure or a separate sampler can be used for sampling liquid from a beaker or container.
The system is user friendly and ergonomically designed skilled operators are not required to operate the system. The system is solid state optical technology which means the maintenance is minimal. The system is calibrated using certified solutions provided by Maselli. The systems are also available in portable versions allowing the operator to directly sample from a tank or production line.
The beer analyzer BA06 is the only real 100% in line system for the continuous analysis of Alcohol / Plato / Extract and CO2 the beer. In fact, due to its unique design, the Maselli sensors are measuring the beer when flowing in the main piping with no need of any bypass or bypass pump. This configuration is able to guarantee the best hygienic conditions eliminating any risk of contamination of the beer. The whole system, including Alcohol, Plato, Extract and CO2 sensors, maybe installed in one single Varivent fitting reducing dramatically the installation costs: as well, the sensors may be easily connected to the MP01 or MP02 receivers designed for user friendly interface. There are no moving parts in the equipment making it very robust and practically maintenance free: as well, the new optical CO2 sensors based on the ATR infrared principle eliminates the need of the expensive maintenance on the traditional pressure / temperature analyzers.
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In our Blog we discussed various stages in the beer production process and the importance of quality measurement during each phase. It covers malting, mashing, lautering, wort boiling, fermentation, and bottling, emphasizing the need for precise control and monitoring to ensure quality. The article also mentions the significance of modern instrumentation in these processes, particularly in large-scale production, to maintain consistency and meet industry standards. For a detailed exploration of these stages and the role of technology in beer quality measurement, you can read the full article here.
Another article for reference focuses on the use of in-line analyzers in beer blending and wort cooking. It highlights the advantages of using a blending system for high gravity beer, the importance of controlling the final beer strength, and the role of in-line refractometers in managing wort concentration. The piece also discusses the benefits of integrating these analyzers with a brewery’s control system for efficient process monitoring and quality control. For a comprehensive understanding of how these technologies optimize beer production, the full article can be accessed here.
Typical Beer Analyser questions answered by our experts
Analysis involves evaluating raw materials, monitoring processes, and examining final products. This process is essential for consistently producing beer that meets specific quality standards. The development of these standards is based on the application of appropriate and dependable analytical techniques. Anaysis can be carried out in many different formats and can be either in a laboratory, at the production line or using in line analysis equipment
The techniques used for the measurement of beer varies depending on the part of the process you are looking to analyse. Most stages of the beer process have quality parameters that the brewer and QC team want to monitor. These can vary from the components of the liquid like the Alcohol, Oxygen, CO2 content for example to more physical attributes like the flavor, taints positive notes and off notes using sensory testing
Determining the carbon dioxide content in a solution involves measuring the sample's temperature and the partial pressure within the headspace. Traditionally, this calculation was performed using a chart that correlates partial pressure with temperature. However, contemporary equipment now often includes built-in calculators to streamline this process. There are many in line and laboratory CO2 analysers on the market using various techniques from Pressure / temperature the traditional method to Infrared Absorption techniques
The evidence suggests that the accuracy of hydrometer readings is significantly influenced by the presence of suspended solids in a liquid. Consequently, more precise measurements are obtained when hydrometers are used in beer that has been filtered. In contrast, the use of a refractometer for measuring beer does not require filtration. Whether the beer is filtered or unfiltered seems to have a lesser impact on the refractometer's accuracy compared to that on a hydrometer.
During the beer brewing process, the concentration of inorganic chemical elements needs to be carefully controlled, as imbalances caused by improper production techniques can lead to either excessively high or low levels. These imbalances can adversely affect the quality of the beer. Additionally, the malting stage, which involves the combination of malt and hops, is critical in the brewing process. If not conducted properly, this stage can result in microbial contamination. Such contamination can lead to the degradation of the beer's quality, particularly affecting its flavor profile, and ultimately leading to a deterioration of the overall taste and aroma of the beer.
The brewing of beer primarily involves four essential ingredients: water, malt, hops, and yeast. Among these, water plays a pivotal role, constituting approximately 90% of the beer's total volume. The characteristics of the water, including its mineral content and purity, are crucial as they significantly influence the final taste and quality of the beer. Different water profiles can lead to variations in flavor, making water not just the most abundant but also a critical component in the beer brewing process. The careful selection and treatment of water are therefore key to achieving the desired flavor profile and quality in the finished product.
