The refractometer is a tool designed to measure the refractive indices in substances. It is used in the brewing industry to monitor fermentation and measure sugar concentrations in the original extract, using only small amounts of drops as a sample, where the refractive light passes through and avoids measurement errors.

Similarly, it is optical equipment that calculates the specific gravity of the extract, where the sample quantities are collected and recorded in liquids in degrees Brix, where their scale is used for beer producers. Thanks to its design, beer equipment can be used anytime and anywhere and its simple handling makes the refractometer the ideal equipment.

Method of use

For optimal results, general considerations should be taken into account for easy handling that provides reliable readings, such as: Equipment should be calibrated with a small sample of extract to be confident of readings. Depending on the temperature, this equipment has an automatic converter and allows samples to be taken from a pot and the measurement value is displayed in a simple and efficient way from an LCD screen.

In this sense, for the brewers, you can calibrate the refractometer with distilled water, taking the sample and allowing it to cool between 29.4 and 20°C, then place it on the tray, observe and finally remove the sample and record.  The user must select different quantities, e.g. Brix from 0 to 50,00 % or a relative density of 1 000 to 1 130. The glass prism of the equipment, made of stainless steel, also has a plastic cover to close it, which must be kept clean for future measurements. In addition, with the use of this computer, the user uses it with the auto-disconnect goal to extend its use. It is easy to use and displays quick results.

Advantages and mechanisms of the refractometer

For the brewery, the use of the refractometer is of great importance, but requires simple, fast mechanisms, including:

• Sugar consumption must be measured daily by fermentation which provides calculations in yeast behavior and in this way the quality of the processes can be studied.
• The refraction passes from different velocities and manages to be modified and directed.
• It has a Brix scale where 1° Brix is equivalent to 1 gram of sucrose in 100 grams of solution. However, there is a link to grams of maltose (sugar extract), known as Plato.
• Provides support in decision making
• In this way, the sugar solutions, the light is diverted and their concentration is efficiently carried out in the sample, where the density measurements during fermentation are corrected according to the percentages of alcohol.

Features

For brewers, the interference of alcohol once fermentation has started, where ethanol and sugar residues together stop the precise reading of Brix, is why, using the refractometer, it cannot be used in already finished products or other fermented beverages, because it contains an exclusive design for such uses. Its characteristics are as follows:

• Calibration of the point, with distilled water by small samples such as 2 drops of 0,1 mL.
• Automatic temperature compensation
• Dual LCD display, showing readings in 1.5 seconds
• Stainless material easy to clean and corrosion resistant.
• Battery indicator
• On/off system
• Waterproof plastic frame.

Refractometer Kalstein

With the use of our YR series refractometers, substances are analyzed to measure sucrose, glucose, maltose levels, among others. They are portable, reliable and accurate. At Kalstein, we manufacture the best laboratory equipment with the best and most advanced technology that our customers need. In addition, the cleaning process is safe and reliable, without manual intervention and without damage to the surface of the part. To learn more about our catalog, HERE