Concentration of sugar and alcohol measurement by sensing the change in hydrogel pressure when the gel is placed under a known initial pressure

摘要

A method of monitoring the change in concentration of sugar or sugar and alcohol in a fermenting solution that result in the production of alcohols or in the production of vinegar. The method includes holding a hydrogel under a predetermined pressure and exposing the hydrogel to the solution, then recording the change in pressure in the hydrogel over time. From this the concentration of alcohol or sugar can be ascertained. The hydrogel chosen is such that the sugar or sugar and alcohol exert an expansive or a contractive effect on the hydrogel at the predetermined pressure applied to the hydrogel and that the hydrogel is not modified to have substituents having particular affinities for sugar.