/ WORT, BEER AND BEER-BASED BEVERAGES / Beverages in General / Carbon Dioxide

B-590.39.900 [2020-10] Carbon Dioxide Measurement Using a TOC Analysis Device

Carbon dioxide (CO₂) is added to beverages, such as water and soft drinks, to create a tingling sensation on the tongue from the CO₂ coming out of solution. But also, for wine, sparkling wine and beer production, carbon dioxide is indispensable to keep oxygen out.

The quantity of dissolved carbon dioxide is an important quality attribute of beer. A satisfactory level of carbonation (bottom-fermented beer 0.40–0.60 % w/w, top-fermented beer 0.40–0.80 % w/w) contributes significantly to the perceived freshness and drinkability of beer. Beers containing little carbon dioxide taste flat. Additionally, the carbon dioxide in beer promotes the formation of foam. The flavor thresholds of the flavor and aroma components in beer are altered by the quantity of carbon dioxide in solution.

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Application/Purpose

Determination of the concentration of dissolved carbon dioxide in carbonated beverages in bottles and cans by means of TOC analysis

Scope of Application

This analysis is suitable for determining the concentration of dissolved carbon dioxide in carbonated beverages.

Principle

The CO₂ content is determined as inorganic carbon using a device that measures the total organic carbon, known as a TOC analyzer. Through the addition of caustic, CO₂ in the sample enters the system as carbonate or bicarbonate and then through the addition of phosphoric acid is released and fed into an NDIR detector (non-dispersive infrared sensor) by means of a carrier gas.