Alc CNT

 Table Wines
◦ Contain 7 – 14% ethanol
 Dessert Wines
◦ Contain 14 – 24% ethanol
 Physical Methods
◦ Ebulliometry
◦ Distillation plus Refractometry
◦ Distillation plus Hydrometry
◦ Gas Chromatography
 Chemical Methods
◦ Enzymatic Analysis
◦ Dichromate Oxidation
 Boiling point vs. ethanol concentration
◦ Non-linear relationship
 Vapor composition associated with boiling

liquid composition
◦ Total reflux for accurate boiling point
◦ Sugar errors
 Equipment:
 Ebulliometer, mercury thermometer (oC),
alcohol slide rule scale
 Deionized water and cold tap water source
 alcohol lamp

 Reagents
 Sodium Hydroxide (1%) Cleaning Solution:
Dissolve 10 g of sodium hydroxide in 990 mL
tap water. Identify as "Ebulliometer Cleaning
Solution.' "
 Determine boiling point of water
 Add approximately 30 mL of deionized water to
boiling chamber "A." There is no need to add cold
tap water to condenser "D" at this time.
 Insert thermometer "C." Position instrument over
flame.

 When thermometer reaches a stable point, allow

15-30 sec for minor fluctuations to occur. At this
time, take boiling point reading and set inner
scale opposite 0.0% alcohol on the "Degres
Alcoholique Du Vin" outer scale.
 Determine boiling point of wine
 Rinse boiling chamber with a few milliliters of
wine to be analyzed and drain (This prevents
dilution of sample).
 Dilute 50 mL of wine to 100 mL in a volumetric
flask. Place approximately 50 mL of wine in
boiling chamber.
 Fill condenser with cold tap water
 Insert thermometer such that it is partially
immersed in the liquid, and place instrument
over heat source.
 Determine boiling point of wine
 When thermometer reaches a stable level, allow
15-30 sec for changes and take reading.
 Locate the boiling point of wine on the inner

"Degres du Thermometre" scale and record the
corresponding alcohol content (% vol/vol) on the
outer scale.
%Ethan Delta
%Ethanol Delta T %Ethanol Delta T %Ethanol Delta T %Ethanol Delta T %Ethanol Delta T %Ethanol Delta T ol T
0.00 0.00 2.10 1.96 4.60 4.01 7.10 5.79 9.60 7.32 12.10 8.71 14.60 9.91
0.01 0.05 2.20 2.05 4.70 4.09 7.20 5.87 9.70 7.39 12.20 8.77 14.70 9.95
0.10 0.10 2.30 2.13 4.80 4.16 7.30 5.91 9.80 7.44 12.30 8.82 14.80 10.01
0.15 0.14 2.40 2.22 4.90 4.22 7.40 5.99 9.90 7.51 12.40 8.87 14.90 10.04
0.20 0.20 2.50 2.31 5.00 4.31 7.50 6.05 10.00 7.57 12.50 8.92 15.00 10.09
0.25 0.24 2.60 2.41 5.10 4.39 7.60 6.11 10.10 7.61 12.60 8.97 15.10 10.12
0.30 0.30 2.70 2.50 5.20 4.45 7.70 6.18 10.20 7.68 12.70 9.02 15.20 10.17
0.35 0.34 2.80 2.59 5.30 4.52 7.80 6.24 10.30 7.73 12.80 9.07 15.30 10.21
0.40 0.39 2.90 2.68 5.40 4.59 7.90 6.30 10.40 7.79 12.90 9.12 15.40 10.26
0.50 0.49 3.00 2.76 5.50 4.68 8.00 6.37 10.50 7.85 13.00 9.18 15.50 10.30
0.60 0.58 3.10 2.83 5.60 4.73 8.10 6.41 10.60 7.91 13.10 9.21 15.60 10.33
0.70 0.67 3.20 2.91 5.70 4.81 8.20 6.49 10.70 7.97 13.20 9.26 15.70 10.38
0.80 0.77 3.30 3.01 5.80 4.89 8.30 6.54 10.80 8.01 13.30 9.31 15.80 10.42
0.90 0.85 3.40 3.09 5.90 4.96 8.40 6.60 10.90 8.08 13.40 9.36 15.90 10.47
1.00 0.94 3.50 3.18 6.00 5.02 8.50 6.66 11.00 8.12 13.50 9.41 16.00 10.50
1.10 1.03 3.60 3.25 6.10 5.10 8.60 6.72 11.10 8.19 13.60 9.46 16.10 10.53
1.20 1.12 3.70 3.32 6.20 5.18 8.70 6.79 11.20 8.23 13.70 9.51 16.20 10.59
1.30 1.22 3.80 3.41 6.30 5.23 8.80 6.84 11.30 8.29 13.80 9.56 16.30 10.63
1.40 1.31 3.90 3.49 6.40 5.31 8.90 6.91 11.40 8.35 13.90 9.61 16.40 10.67
1.50 1.41 4.00 3.58 6.50 5.39 9.00 6.97 11.50 8.40 14.00 9.64 16.50 10.70
1.60 1.50 4.10 3.64 6.60 5.46 9.10 7.02 11.60 8.45 14.10 9.69 16.60 10.74
1.70 1.59 4.20 3.71 6.70 5.52 9.20 7.09 11.70 8.51 14.20 9.73 16.70 10.79
1.80 1.69 4.30 3.80 6.80 5.59 9.30 7.14 11.80 8.57 14.30 9.79 16.80 10.82
1.90 1.79 4.40 3.87 6.90 5.66 9.40 7.21 11.90 8.61 14.40 9.82 16.90 10.87
2.00 1.88 4.50 3.93 7.00 5.72 9.50 7.28 12.00 8.67 14.50 9.88 17.00 10.90
 Vapor ethanol concentration vs. solution
concentration
 Concentration change during distillation

◦ Large volume distillation to completely remove
ethanol from sample
 Refractive index vs. ethanol concentration
◦ Procedure
◦ AOAC tables
 Refractive index vs. Brix readings

◦ Procedure
◦ Table I – 5
◦ AOAC tables
 Refractive index vs. ethanol concentration
◦ Procedure AOAC tables
TEMP., °C
Refractive 17.5 18 19 20 21 22 23 24 25
index
1.33858 10.10 10.19 10.40 10.59 10.79 11.00 11.20 11.40 11.61
3865 10.24 10.33 10.52 10.73 10.93 11.13 11.33 11.54 11.75
3873 10.36 10.46 10.66 10.86 11.06 11.27 11.47 11.67 11.88
3881 10.50 10.59 10.79 10.99 11.20 11.39 11.60 11.81 12.01
3888 10.63 10.72 10.93 11.12 11.33 11.53 11.74 11.90 12.15
 Poropak QS column
 Internal Standard
 Peak Area/Height ratios

 Enzymatic ethanol
◦ Kit of reagents
◦ Pipetting small amounts
◦ UV spectrometry
 Dichromate Oxidation method

◦ Steam distillation
◦ Titration
 Chapter from Wine Analysis & Production
 Procedures for alcohol by Ebulliometry and

Distillation/Hydrometry or Refractometry

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 Table Wines

◦ Contain 7 – 14% ethanol

 Vapor composition associated with boiling

 When thermometer reaches a stable point, allow

 Locate the boiling point of wine on the inner

 Concentration change during distillation

 Refractive index vs. Brix readings

 Peak Area/Height ratios

 Dichromate Oxidation method

 Procedures for alcohol by Ebulliometry and

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