Aluminum, malleable, lightweight, recyclable, and safer than glass, is widely used for beverage cans. Its resistance to corrosion depends in part on the quality of the protective internal coating. When this coating presents defects in application or uniformity, corrosion can develop, particularly in the presence of sugar.
This article explains the mechanisms involved and proposes a protocol to evaluate the quality of can coatings.
When making a sweet alcoholic drink (liqueur, cocktail, cream, etc.), calculating the final alcohol content might seem as simple as adding up the volumes of alcohol, water, and sugar. But once sugar dissolves, it takes up space — and that extra volume can throw the math off.
👉 Can we really predict the final ABV from the starting ingredients alone?
👉 And why does sugar make the calculation so tricky?
It all comes down to how sucrose behaves in a water–ethanol mix — a process still not fully understood.
To shed light on this, we teamed up with Labox Applications to:
Measure the actual volume that dissolved sugar occupies in different mixtures,
Explore the dissolution process in water and ethanol,
Test whether the final ABV can be calculated accurately.
Full results in the article.
Portable digital density meters calculate alcohol content at 20 °C from density and temperature.
Compact and robust, they are ideal for quick measurements in the field — in cellars, tank rooms, or at the base of transport containers.
This guide will help you achieve reliable results, avoid common errors, and get the most out of your equipment.
Wood maturation is a highly complex process, and many of its mechanisms remain only partially understood. Today, spirits professionals are increasingly concerned about how climate change may impact evaporation rates and the overall quality of barrel-aged eaux-de-vie. Can we anticipate and mitigate these effects?
This article outlines key insights into the ageing process, the challenges posed by global warming, and possible strategies to adapt—reducing evaporation while preserving the quality of the spirit.
Discover how OPTIMIX, an innovative application, is revolutionizing the art of blending by optimizing your creations through a detailed analysis of your stock of product and your qualitative and quantitative objectives
Climate change spares no domain, and the production of spirits, especially their aging in barrels, is no exception. The influence of climate variations on the organoleptic properties and stability of finished products is becoming a key concern for quality-conscious producers.
To understand the impacts of climate change, it is essential to revisit the origin of the compounds that form the very essence of spirits. Since only volatile compounds from the fermented matter remain in the distillate after distillation, this first article focuses on the origin and organoleptic impact of these compounds.
When diluting a hydroalcoholic mixture with water, the final volume is lower than the sum of the volume of water + the starting volume.
This article explains its origin. He presents a study which demonstrates that in the case where analysis by distillation requires dilution, it is nevertheless possible to obtain good precision in the measurement of the alcohol level.