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Alcohol by volume is a worldwide standard measure of how much alcohol is contained in a given volume of an alcoholic beverage. Alcohol (ethanol) is the main product of primary fermentation and a critical measurement in the determination of tax rates as well as aromas, flavors and stability. Alcohol measurement is useful in fermentations where high potential alcohol is a concern. It is also useful in advance of secondary (malolactic) fermentation to determine the correct bacteria strain selection.
(Units: % vol, Technique: Densitometry)
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Methanol is an alcohol that can be produced during fermentation by certain enzymatic reactions. Undesirable levels of Methanol can be a potential contaminant. Increase risk of excessive Methanol has been linked to solutions high in pectins as well as fermentations above 12% alcohol by volume.
(Units: mg/L, Technique: Gas Chromatography)