A scientific instrument used to measure the level of carbonic acid or acidity in a solution, particularly in brewing and fermentation.
Combining 'carbacid' (carbonic acid) with the suffix '-meter' (measuring instrument), this technical term emerged in 19th-century chemistry and brewing science.
Brewers and winemakers have used instruments like carbacidometers for centuries to ensure their fermented beverages had just the right acidity—too much and it's vinegar, too little and it spoils.
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