One of the most important analyses in the “product quality control” of your brewery is definitely the REAL measurement of the alcohol content.

The progress of alcoholic fermentation can be monitored:

• either by following the drop in wort density linked to the decrease in the amount of sugar in the wort
• or by measuring the actual increase in the amount of ethanol developed.

But are these two methods equivalent?

Did you know that measuring the Plato degree is very common but it is an approximation? The best way to monitor fermentation and know the real alcohol content of your beer is to carry out a direct analysis of the amount of ethanol developed during fermentation.

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