Water Analysis plus Sodium Testing

Liquor analysis involves essential tests to assess quality and safety, with a focus on sodium levels, which can influence flavour. Key components include: 1. Alcohol Content: Measured as alcohol by volume (ABV) using distillation or hydrometry. 2. Sodium Levels: Important for flavour; measured in parts per million (ppm). While small amounts enhance taste, high levels can create a salty flavour. 3. pH Levels: Critical for stability and flavour, typically ranging from 4.0 to 5.0. 4. Bitterness (IBU): Indicates the balance of hops and overall flavour profile. 5. Colour Measurement: Assesses visual appeal using spectrophotometry. 6. Chemical Composition: Analyses residual sugars, proteins, and acids to understand beer character. 7. Contaminants: Testing for off-flavours and harmful substances ensures safety and integrity. 8. Flavour Compounds: Identifying esters and phenols through gas chromatography enhances aroma assessment. 9. Carbonation Levels: Ensures proper mouthfeel and consumer satisfaction. 10. Microbiological Testing: Regular checks for microbial contamination ensure safety. Integrating sodium analysis into liquor analysis helps brewers maintain optimal flavour profiles and improve overall beer quality.