Analysis of Water Alkalinity

Alkalinity is probably the most important parameter for beer producers as it has a direct effect on the mash. The value of alkalinity is closely linked to the style of beer that the brewer aims to produce. This parameter is therefore fundamental for achieving the sensory qualities sought.

The same parameter is also of fundamental importance in the coffee sector, where the level of alkalinity significantly influences both the extraction phase and the organoleptic characteristics of the beverage. Controlling water alkalinity is also crucial in the beverage industry to ensure the stability, quality, and consistency of the final product.

Total alkalinity is defined as the concentration of strong acid, measured in milliequivalents per litre, needed to convert bicarbonate or carbonate in the sample in carbon dioxide at a pH of 4.3. With the CDR method it is possible to determine alkalinity easily and quickly without using glassware or laboratory material, by means of a photometric reading.