After the German chemist Hans Rebelein (1916-1975) named rapid method for the determination of alcohol content. residual sugar, free and complete sulphurous acid. tartaric acid and lactic acid in the wine. Although the procedure is no longer up-to-date with the latest scientific standards, it is still widely used. Certain equipment such as glassware, test tubes, heaters, laboratory alarms and magnetic stirrers, as well as chemicals such as potassium chromate, potassium iodide, sodium thiosulfate, nitric acid, sulfuric acid and starch are required. If necessary, work with dilutions.
For the determination of the alcohol content comes with a simple one distillation apparatus the alcohol of the beverage sample distilled over into an acid potassium chromate solution, whereby the complete oxidation to acetic acid he follows. The excess oxidant is then back titrated with sodium thiosulfate. When using the original Rebelein burette (glass tube with scale), the alcohol content can be read directly in g / l. See other measurement methods below alcoholmeter and other ingredients in the wine below analytical test,