The pH of wines was measured with a digital pH meter (ThermoScientific®, model Orion Star A211 (Waltham, MA, USA). The alcohol content in red wines was analyzed using an alcohol and extract meter, Alex 500 (Anton Paar, Vernon Hills, IL, USA). The alcohol and extract meter is based on the near-infrared technique, and the alcohol content was evaluated from 20 mL of red wines at room temperature.
Alex 500
Manufactured by Anton Paar
Sourced in Austria
The Alex 500 is a laboratory instrument designed for the determination of the density and concentration of liquids. It utilizes the oscillating U-tube measuring principle to precisely measure the density of a sample. The Alex 500 provides accurate and reliable results for a wide range of liquid samples.
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4 protocols using alex 500
1
Measuring Wine pH and Alcohol
2
Beer Fermentation and Dry Hopping Analysis
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Extract, alcohol content, density, CO2 and O2 concentration and turbidity of the beer during the fermentation and dry hopping process was measured using an Anton Paar Alex 500 type analyzer (Anton Paar GmbH’s, Graz, Austria) and Anton Paar DMA 35 portable density meter (Anton Paar GmbH’s, Graz, Austria) according to EBC 9.43.2/2004 standard [59 ]. Triplicate measurements were performed for all samples.
3
Rapid Beer Quality Analysis via NIR
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Degree of fermentation, extract content, energy value, and density of beer, as well as concentration of ethyl alcohol, were measured with near-infrared (NIR) spectroscopy using an Anton Paar Alex 500 oscillating densitometer (Anton Paar, Graz, Austria). Beers were degassed, centrifuged (2675 centrifugal force (g), 6000 rpm, 10 min), filtered with diatomaceous earth (1 g/100 mL beer) on laboratory filter papers, and subjected to analyses. The pH value of beer was measured with a Mettler Toledo MP 240 pH-meter (Columbus, OH, USA). Analyses were carried out in three replications.
4
Cell Enumeration and Sugar Analysis
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The number of cells in suspension was determined using the American Society of Brewing Chemists (ASBC) Yeast-4 method (ASBC, 2004 ). Sugar concentration was measured using an Anton-Paar ALEX 500 (Graz, Austria). Samples were prepared as previously described and reported in percentages by weight (% w/w). The FAN concentration was measured during fermentation using the ASBC Wort-12 method (ASBC, 2011a ).
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