Measuring instrument for determining the alcohol content
in alcoholic liquids. The device was developed in the 1870s by the Frenchman Vidal Malligand primarily for determining the alcohol content in wine. Internationally it is called Ebullioskop or Ebulliometer. Ebullioscopy is the determination of the molecular weight of a liquid from the molecular boiling point increase. The principle of determination of alcohol
Ebullioscope is based on the fact that with increasing alcohol content, the boiling point of the wine lowers. The measurement method thus exploits the fact that the alcohol ethanol
at 78 ° C has a lower boiling point than water. The lower the boiling point of the wine, the higher the alcohol content.
The exact boiling point of the water must be determined for the respective air pressure and the device then adjusted in a first measurement run. For through-fermented wines, the alcohol content is carried out by heating the unchanged wine. For wines with a very high content residual sugar
the wine must be diluted 1: 1 with water before the determination and then the determined alcohol value must be doubled. Likewise, this is required at an alcohol content of more than 25% vol, so the device is only conditionally for distillates
suitable. In contrast to the so-called Rebelein method
No chemistry is required for the measurement. See other procedures below analytical test