Page 24 - GrapevineMarApr 2022

In The Winery

Alcohol

Testing

By: Tom Payette,
Winemaking Consultant

Ebulliometer: This science prin-
cipal of testing alcohol has been
around for decades it is still widely
used by small and large wineries
alike. Based on the boiling point of
water, calibrated against atmospher-
ic pressure, this test is an excellent
tool for most, if not all, dry wines. If
attempting to test wine with residual
sugar be sure to understand this test
has its limits. Other more expensive
testing units do exist but typically at
a much larger price.

Tools and Chemicals

• Ebulliometer kit complete.
• Distilled water.
• Ethanol for burner lamp
(Everclear ™ or equivalent).
• Matches or lighter to light wick.
• Dry wines to test.
• Lab sink or other.
• Ice cold water for condenser.
• Good eyesight and protective
eyewear.
• MSDS sheets and other protec-
tive gear for handling the unit
and reagents.

When: Most winemakers run their
alcohols just after fermentation to
validate success of their calculated
predictions and then once again after
blending and/or about three months
before bottling to confirm their label
printing will be in compliance with all
regulatory agencies such as the Tax
and Trade Bureau. Obviously test-
ing anytime one suspects a change in
their alcohols is recommended.
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