Sparkles In A Bottle…

By Anton Paar USA

Sparkling wines, especially Prosecco have recently started to enjoy increasing popularity. The sparkle is caused by carbon dioxide, also called CO₂, which is either developing during fermentation or added after the fermentation has been completed.

For reasons of taste as well as quality and production control the need for a fast, reliable and straightforward determination method arose – with an eye on the determination directly out of beverage containers, without the loss of CO₂ during sample transfer into a measuring system.

The CarboQC beverage Carbonation Meter by Anton Paar fulfils all these requirements! The Multiple Volume Expansion Method implemented into CarboQC is patented (AT 409673; GB 2373584; US 6,874,351) and allows the fast and precise determination of the true CO₂ content in wines and sparkling wines – unaffected by the presence of other dissolved gases such as nitrogen or air!