Alcoholic distillation

1x 250 mL volumetric flask w / cap A

1x 1000 mL round bottom spherical flask 29/32

1x Grinding column vigreux 29/32 250 mm

1x Double elbow 29/32 200 mm

1x Coolant coil 29/32 300 mm

1x Specimen degree 46x360

1x OPAL LR thermometer -10 +35: .5

1x Alcoholometer 10-20% OIML

1x 13 mm butane homologated lighter

1x Tripod support DUR-AL 700x12

1x Ring with closed nut 100 mm

2x MINIMAX universal clamp without nut

2x double nut clamp

1x Wire mesh ceramic fiber 14x14

3x Plastic clip R-29 red

2x silicone tube 7x11

The alcoholic titre is equal to the number of liters of absolute ethyl alcohol, contained in 100 liters of wine, both volumes measured at the same temperature, and they are expressed with a precision of 0.1% vol.

It is determined by simple distillation of the neutralized liquid, and the density of the distillate is measured by areometry.

1. Measure 250 mL of wine into the volumetric flask. Place the wine in the 1-liter distillation flask and rinse the 250-mL flask with about 10 mL of distilled water and pour it into the distillation flask. Repeat the operation 2-3 times.

2. Neutralize the wine sample to be analyzed with about 10 mL of Calcium Oxide solution. Prepare the solution with great caution at a rate of 120 grams. Calcium Oxide per liter of distilled water.

3. Place the distillation flask on top of the ring with the mesh. Connect it with the vigreux rectifier column and this with the coolant coil by means of the double elbow. Use the same volumetric flask as the distillate collector.

4. Place the bunsen burner under the flask and light it. Check the distillation ensuring that the coolant water is always cold.

5. Proceed with the distillation until the 250 mL flask is filled with about 2 cm left. of the enrase. Turn off the burner and remove from the still and make up to the mark with distilled water.

6. Pour the distilled liquid into the 250 mL cylinder, cover it and stir it.

7. Measure the temperature, then immerse in the liquid a suitable alcoholometer with a graduation that appreciates tenths of a degree, and calibrate it at 20 ºC, ensuring that it is clean and dry, and taking care to accompany it until it floats. The alcohol meter should be taken at the end of the stem.

8. When the alcoholometer is at rest without rubbing against the walls of the cylinder, and the air bubbles have disappeared, read below the meniscus that forms the liquid.

In the case of distilling wines that have not yet finished fermentation or have not been filtered or that contain carbonic anhydride in solution, susceptible to foaming when boiling and penetrating the coil, rendering the operation useless, it will be added to the wine, Before distilling, a few drops of antifoam silicone, whose substances cancel the excessive production of foam.

Consult the temperature correction tables in the section Tables à Alcoholic Corrections

Correcciones Alcohométricas

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