What Is an Alcoholometer?

The degree of wine indicates the volume percentage of ethanol in the wine, usually expressed as the volume ratio at 20 ° C. For example, a wine at 50 ° C means that 100 ml of wine contains 50 ml of ethanol (20 ° C), and the alcohol content is generally It is calculated based on volume, so after the alcohol concentration, "Vol." Will be added to indicate the difference from weight calculation.

Alcohol content

The degree of alcohol refers to the percentage of the ratio of the volume of ethanol in the wine to the volume of the wine, and V / V is used as the unit of alcohol. For example: 7% (V / V), which means that 100 units of wine contains 7 units of ethanol, and it also means that 100 liters of wine contains 7 liters of ethanol.

Also, alcoholic

Standard alcohol

Alcohol% by volume. Standard alcoholicity is a famous French chemist

Introduction

The invention of American alcoholic beverages all predates the advent of standard alcoholic beverages, and they are all expressed as "proof" of alcohol purity. But the three alcoholic degrees can be converted. Therefore, if you know the degree of English wine and want to calculate its degree of American wine or standard wine, as long as you have the following formula:

Standard alcoholic degree × 1.75 = Imperial alcoholic degree

Standard alcoholic degree × 2 = American alcoholic degree

Imperial wine degree × 8 ÷ 7 = American wine degree

European percentage method

European percentage method [Alcohol percentage method]: Europe, Japan and other countries, expressed in percentages or degrees, such as

Density bottle method

1. principle

To

The degree of beer does not indicate the content of ethanol, but the raw material for beer production, that is, the concentration of wort. Taking 12-degree beer as an example, it is before the wort fermentation.

Generally speaking, the alcohol content of wine is mostly between 8% and 15%. (Alcohol content is usually expressed in% or °). It is mainly determined by the sugar content of grape fruit. Although the fermentation of wine is a very complicated chemical reaction process, the most important chemical change is the conversion of sugar into alcohol and carbon dioxide under the action of yeast, that is, the fermentation can be simply expressed as: sugar in the grape + yeast Alcohol + carbon dioxide + calories. Therefore, the higher the sugar content of the grape, the higher the alcohol content, and the lower the sugar content of the grape, the lower the alcohol content.

Generally, 17g / L-18g / L of sugar can be converted into 1 ° alcohol, that is, if 1L grape juice is fermented to obtain 1 ° alcohol, 17-18g sugar must be available. For white wine, 17g is required, while red Because of skin fermentation or other loss, wine needs a higher sugar content, which is 18g.

The climate, grape variety, year and other factors in different countries and regions will cause the sugar content of the grapes and the alcohol content of the wine to be different. For example, the wines of California and Australia usually have a higher alcohol content, so we often see that the wines of the United States have an alcohol content of 13%, and the wines of Australia have an alcohol content of 13.5% or even 14%; countries such as Germany have relatively cold climates. The sugar content of the grapes is lower, and the alcohol content of the grapes is relatively low. Too high or too low alcohol will affect the taste of the wine: too high will mask the wine's natural aroma, and too low will lead to insufficient wine taste. In order to change the alcoholicity of wine, various technologies are applied to the wine production process. For example, grapes with too high sugar content can be reduced by the "Spinning Cone Column" (SCC) technology. If the sugar is too low, the sugar is added to increase the alcohol content of the wine.

About Spinning Cone Column, online search introduction:

The "Rotary Cone Post" technology was first developed in Australia and is now being promoted by Cone Tech Inc. The core of the "spinning cone" separation device is the SCC separation column, which is a vertical stainless steel cylinder. Under vacuum conditions in a cylinder, an inert gas is used to remove the volatility of the liquid.

This separation device consists of two sets of inverted cones: one set of cones is fixed on the inner wall of the cylinder, and the other set is fixed on the central axis that can rotate at high speed. The fixed and rotating cones work alternately in the body, and the operating principle can be demonstrated in Figure 2. During operation, due to inertia, the material added from the top flows from the cone fixed on the inner wall of the column to the first rotating cone below, and the centrifugal force propels the material to fall onto another fixed cone. In this way, the final material flows to the bottom of the column. With a special technique, the aromatic gas is formed under vacuum and moves upward along the thin liquid surface to collect volatile elements. The aroma gas is separated at the top of the cylinder and is compressed to contact the liquid. The "spinning cone" device can basically separate any substances that are not needed by the brewer in any fermented alcoholic beverage. For example, alcohol can be completely separated.

In actual operation, 10 %% of the wine sample can be processed by the "spin cone" technology to separate its alcohol. Processed non-alcoholic products are blended with unprocessed wine to achieve a satisfactory alcohol level. The ideal mixture of alcohol, sugar content, etc. has reached an equilibrium value. Too high or too low alcohol will affect the taste of the wine: too high will mask the wine's natural aroma, and too low will lead to insufficient wine taste. "Rotating cone column" technology is being widely recognized. In 2004, it was recommended by the OIV International Grape and Wine Organization. The United States, Chile and Australia have allowed the use of this technology, and South African regulations are in the process of operation.

The advantages of the "spinning cone" device can be summarized as follows:

Stainless steel container is clean, hygienic and easy to clean.

No filtering membrane or other substitutes are required.

The natural fragrance of the processed object is not easy to lose.

Can work continuously.

Transparent or opaque wines can be processed.

In addition, its operation cost is low. In South Africa, it costs 0.23 rand per liter (excluding freight). Because only 10 %% of the wine needs to be processed, the final total production cost is only equivalent to 0.023 rand per liter. However, because the winery independently invests in the construction of such processing workshops, the cost is relatively high, and this technology is usually processed in the form of a contract.

Red wine requires more sugar to be converted to alcohol, the main reasons are: 1. Red wines ferment at higher temperatures and cause more alcohol to evaporate, 2. Frequent spray cycles can also cause alcohol loss.

The key of SCC technology is to reduce the boiling point of the liquid by vacuum. In fact, it has some similarities with distillation, but due to the vacuum pressure, it can separate substances with different boiling points at a relatively low temperature. The double cone is actually a collection of effective substances.