Hach® designs, manufactures and distributes world-class instrumentation, test kits and reagents for testing water and product quality in a variety of beverage industry applications. Our products can be used within influent, in-line and at-line, as well as clean-in-place (CIP) and effluent water treatment. From beer to soft drinks to bottled water and wine, Hach can help you meet the beverage quality control demands at your facility.
The right analytics solution can help you ensure that products comply to specifications and meet shelf life requirements. Production process optimization, water conservation, environmental profile improvements and regulatory compliance all are benefits of analytics.
Measuring at the right time and with the best accuracy goes far in improving beverage outcomes and our controllers, sensors and analyzers are designed to help you optimize your process from start to finish.
From craft breweries to large breweries, quality, flavor stability and shelf life are critical to brand and business. For continuous and reliable quality control in the production process, at line or in the lab, from incoming water through to final package, Hach has the beverage measurement and testing solutions you need.
Hach allows vintners to ensure product quality, while protecting flavor stability and shelf life. From SO₂ and dissolved oxygen to total package oxygen, you can find a variety of wine analysis tools at Hach.
Accurate bottled water analysis and testing is made simpler with solutions for carbon dioxide and ozone measurements. From carbonated to still water, our wide range of quality control solutions ensures your bottled water continues to meet high standards.
Hach works with beverage manufacturers to provide a number of quality control tests that measure oxygen and carbonation levels in soft drinks. We strive to ensure that you produce the best product quality time and time again, both at line and in the lab.
Neglect of proper oxygen levels can cause noticeable changes in taste and clarity of the final product. When poorly controlled, a beverage’s taste, color and shelf life can be substantially affected.
Care must be taken throughout the process to minimize oxygen pickup from the air. The last and perhaps the most critical step, is the elimination of oxygen in the packaging operation.
Parameters Relevant to Dissolved Gases/Oxygen Processes:
Carbon Dioxide: As an additive, pressurizing agent, aerating agent or preservative
Nitrogen: As an aerating or pressurizing agent or preservative
Oxygen: As an oxidizing agent
Ozone: As a cleansing agent
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