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Rebelein method

Quick method named after the German chemist Dr. Hans Rebelein (1916-1975) for determining substances in wine such as alcohol content, residual sugar, free and total sulphurous acid, tartaric acid and lactic acid. Although the method is no longer scientifically up-to-date, it is still often used. It requires certain equipment such as glass apparatus, test tubes, heaters, laboratory alarm clocks and magnetic stirrers, as well as chemicals such as potassium chromate, potassium iodide, sodium thiosulphate, nitric acid, sulphuric acid and starch. Dilutions may have to be used.

For the determination of the alcohol content, the alcohol of the beverage sample is overdistilled into an acidic potassium chromate solution with a simple distillation device, whereby the complete oxidation to acetic acid takes place. The excess oxidant is then titrated back with sodium thiosulphate. When using the original Rebelein burette (glass tube with scale), the alcohol content can be read directly in g/l. See other methods of measurement under alcoholmeters, regarding other ingredients in wine under analytical testing as well as a list of relevant keywords under units of measurement.

Graphs: By danielb81 - Own work, Public domain, Link

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