Poster: Optimized Pipetting Techniques for Beverage Quality Control
Authors: Sandra Söderholm, Paulus Artimo | Last updated: June, 2024
Overview
Quality Control of any beverage, like wine and beer, requires precise and accurate pipetting. Pipetting accurately and with high precision can be challenging, particularly if the liquid is viscous, foaming, carbonated or its temperature is different than the room temperature. Different pipetting techniques are recommended depending on the type of liquid that is being pipetted, as well depending on the temperature of the liquid.
Some beverages are very challenging or even impossible to pipet accurately and precisely. Fruit juices with high pulp concentration and mash are challenging to pipet with a standard pipette, as the liquid contains particles that might block the orifice of the pipette tip. Sometimes wide bore pipette tips might resolve this issue. Moreover, carbonated liquids like soft drinks and beer need to be degassed prior to pipetting to ensure accuracy.
- Document type: Poster
- Page count: 1
- Read time: 3 minutes
Key Takeaways
- Specific Challenges in Beverage Pipetting
- Pipetting Techniques Based on Liquid Characteristics
- Special Considerations for Pipetting Beer
- Sartorius' range of products for microbiology quality control of beverages
This Resource is Designed for:
- Quality Control Managers
- Lab Researchers and Managers
- Lab Technicians
- Microbiologists
- R&D Scientists
- Scientists
- Engineers
Applications Supported:
- Pipetting in beer, wine, fruit juices, soft drinks and water quality QC labs
- Life Science Research
- Quality Control & Testing
- Microbiological Analysis
- Biotechnology Research
