How do you measure alcohol and how do you accurately measure the alcohol content of a wine?

Required equipment: alcohol meter, graduated cylinder.

1. Pour the alcohol into the graduated cylinder, pour the part of the alcohol to be measured into the graduated cylinder, do not overfill.

2. Put the alcohol meter vertically into the measuring cylinder, do not stick to the wall of the cylinder, when the measured alcohol degree is unknown, you should first choose a high-range alcohol meter to measure, such as the alcohol meter reading all surfaced, and use a low-range alcohol meter to measure.

3. Read the measured alcohol value, wait for a while, and look at the temperature and alcohol level with your eyes.

4. Convert to the correct alcohol content.

The step to measure the degree of wine.

Two alcohol meters (specifications are 0° to 50 ° and 50 ° to 100 °), a thermometer (0 ° to 100 °, mercury is red, the scale should be cleared), and one measuring cup (500 ml or 1000 ml) are required

Pour the prepared wine into a measuring glass.

Place the alcohol meter carefully in a measuring glass, and when the wine rests, the position of the horizontal plane is the surface degree of the wine.

Put the bottom end of the thermometer (one end of the red mercury column) into the wine, pinch the other end with your fingers, observe and display the temperature, and the alcohol meter is the standard at 20°C. Subtract the temperature for every 1° alcohol exceeded. If the temperature is 1° lower than the standard, the alcohol content needs to be increased, and this number should be pushed.

A method of measuring the degree.

After shaking the bottle, if there are hops the size of millet grains to sorghum grains, the stacking time is about 15 seconds, and the degree of the wine is about 53 to 55 degrees; If the hops are the size of sorghum grains, the heaping time is about 7 seconds, and the alcohol is about 57 to 60 degrees; If the hops are the size of sorghum rice kernels to corn kernels, the heaping time is about 3 seconds, and the alcohol degree is about 65 degrees.

Measuring the alcohol degree should be measured with an alcohol meter and temperature, no matter how many degrees the alcohol thermometer exceeds 20 degrees of 10 degrees minus 4 degrees, and so on, that is, the alcohol meter is 35 degrees, the thermometer is 30 degrees to subtract 4 degrees, the alcohol degree is 31 degrees, and if it does not reach 20 degrees, it is 10 degrees plus 4 degrees, and the reason is the same, that is, the alcohol meter is 30 degrees, and the thermometer is 15 degrees plus two degrees.

Steps to measure the alcohol content.

1. Two alcohol meters (specifications are 0° to 50 ° and 50 ° to 100 °) 2. A thermometer (0 ° to 100 °, mercury shows red, and the scale should be cleared) 3. A measuring cup (500 ml or 1000 ml).

Pour the prepared wine into a measuring glass. Then carefully place the alcohol meter in the measuring glass, and when the wine rests, the position of the horizontal plane is the surface degree of the wine. When the bottom end of the thermometer (one end of the red mercury column) is placed in the wine, and the other end is pinched with your finger to observe the displayed temperature, and the alcohol meter is the standard at 20°.

Subtract the temperature for every 1° alcohol exceeded. If the temperature is 1° lower than the standard, the alcohol content needs to be increased, and this number should be pushed.

In addition, if you do not have a measuring tool such as an alcohol meter or thermometer, you can also use the shaking method to estimate the degree

After shaking the bottle, if there are hops the size of millet grains to sorghum grains, the stacking time is about 15 seconds, and the degree of the wine is about 53 to 55 degrees; If the hops are the size of sorghum grains, the heaping time is about 7 seconds, and the alcohol is about 57 to 60 degrees; If the hops are the size of sorghum rice kernels to corn kernels, the heaping time is about 3 seconds, and the alcohol degree is about 65 degrees.

The alcohol content of the wine is measured by a alcohol meter and a thermometer, and the alcohol content of the wine is measured by adding the alcohol measured by the thermometer to ten degrees minus four degrees.

For example, if the alcohol is 35 degrees, and the thermometer is 30 degrees, it will be reduced by 4 degrees, then the alcohol content will be 31 degrees, and if it does not reach 20 degrees, it will be 10 degrees plus 4 degrees, and the principle is the same, that is, the alcohol meter is 30 degrees, and the thermometer is 15 degrees plus 2 degrees.

Measuring the alcohol degree should be measured with an alcohol meter and temperature, no matter how many degrees the alcohol thermometer exceeds 20 degrees of 10 degrees minus 4 degrees, and so on, that is, the alcohol meter is 35 degrees, the thermometer is 30 degrees to subtract 4 degrees, the alcohol degree is 31 degrees, and if it does not reach 20 degrees, it is 10 degrees plus 4 degrees, and the reason is the same, that is, the alcohol meter is 30 degrees, and the thermometer is 15 degrees plus two degrees.

Check the table, there will also be a short form at the back of the professional book.

Alternatively, the bottle can be placed in warm water, preheated or cooled to 20 °C, and the alcohol content can be measured.

The alcohol meter can be used directly, and there is a temperature compensation device to reduce the influence of temperature on the measured value. Hengbo Scientific Instrument is a manufacturer that sells instruments.

Purchase a set of alcohol meters and graduated cylinders at a chemical equipment store. Put the liquor into a 500ml graduated cylinder and put it in the alcohol meter and temperature gauge. To read the readings accurately, check the temperature conversion table.

There is also a simple way to sample the liquor, which is about 95ml of distillate. Size up to 100mlTo be tested.

2.The distillate is poured like a 100ml graduated cylinder, standing for a few minutes, and inserting the alcohol meter and thermometer after no bubbles3Recording the data and correcting it (the alcohol content when the temperature is less than 20 degrees is sufficient) requires a distillation device and an alcohol meter, but they are not very expensive.

Spirits, which are advised not to be mixed with beverages, mainly refer to drinks with high concentration, which are very conflicting. The bar's marketing tactics are just that, and there is no benefit in it.

The right way to blend spirits is generally only with very low concentration beverages such as distilled water, soda, and tonic water. These are all international bartending knowledge that has been passed down for decades, and you can also drink it with ice cubes. Serving those strong drinks with similar colors is just a bar marketing method, and it has lost the feeling of the original spirit.

It is the easiest to measure with a gas chromatograph, but it is not cheap, ask for advice with an open mind, read the post patiently, and study hard.

Answer: Hello, if it is simple, you can use an alcohol meter to measure the alcohol content first, and then use the thermometer to measure again, if the thermometer exceeds 30 degrees, you should reduce five degrees, measure several times to take the average value of the measurement, so that you can basically ensure the accuracy of the alcohol degree.

Question: Don't you measure 100ml of raw sake when you measure it? But I have two kinds of wine, one is 100ml is exactly equal to 100g, but there is another wine with the same cylinder when 100ml, but his net content is only 94g, how to measure the standard degree.

I used the distillation method to test the degree.

Hello, use a dry and clean 100ml volumetric flask, accurately measure the sample (liquid temperature 20) 100ml in a 500ml distillation flask, rinse the volumetric flask three times with 50ml water, merge the lotion into the distillation flask, add a few zeolite or glass beads, connect the serpentine cooling tube, use the original volumetric flask for sampling as a receiver (plus an ice bath), turn on the cooling water (the cooling water temperature should be lower than 15), slowly heat the distillation (the distillation time after boiling should be controlled within 30min 40min), Collect the distillate, when it is close to the scale, remove the volumetric flask, cap stopper, keep it warm in a 20 water bath for 30min, then add water to the scale, mix well, and set aside.

Question: I bought 4 graduated cylinders, and each graduated cylinder weighed differently.

I'm a chemistry major.

Asking questions is a different scale.

Asking questions is a test for alcohol.

Question: I'm distilling according to the method you sent above.

Buy a 0-50 alcohol meter and a measuring cylinder (50 or 100ml), which are available at general medical equipment stores.

Add the wine sample to the graduated cylinder, put it in the wine meter, and read it at the level position. It's the degree of the wine sample.

It's a hot day, the temperature is around 30 degrees, and subtracting two from the reading is the actual alcohol level.

I work in a liquor factory, and I have to check the degree of liquor every day.

The best thing to do is to have the police inspect it. People set up cars after drinking and were caught by the police, don't they have to be tested? As the saying goes: if you have difficulties, find the police!

1.Smell it.

2.Taste it.

Two categories: high-alcohol liquor and low-alcohol liquor. Generally speaking, this is a liquor formed by traditional production methods in China.

What about the alcohol content? Now Jiajiu.com will teach you how to test the degree of liquor.

In the early years of China, there was no wine table, and the determination of alcohol mainly relied on methods such as looking at hops and burning wine with fire to determine the alcohol content of wine.

Hopping refers to mixing the wine with a certain amount of water, taking a spoonful and a basin, and slowly pouring it into the basin from high to low with a spoon, and observing the size, uniformity, and length of time of the wine "flower" falling in the wine basin to determine the content of alcohol components. This.

The accuracy rate of this method can reach 90%.

Burning with fire means pouring the liquor in the cup, igniting the fire, and after the fire is extinguished, see how much water is left in the cup, according to the moisture.

The quantity determines the alcohol content of the wine. This method is not accurate because it is often affected by external conditions.

After the founding of the People's Republic of China, the whole country uniformly used the "liquor table", which used the liquor table to determine the alcohol content of liquor. The specific method is to take a glass.

Glass measuring cup, the cup is filled with the liquor to be measured, put the alcohol meter and thermometer into the measuring cup, and wait for three or five minutes to rise and fall steadily, you can ** the degree of alcohol meter and thermometer, and then measure the degree of wine by checking the table.

Necessary factory inspection equipment for liquor production enterprises:

a) Analytical Balances (; (2) Spectrophotometer (or photoelectric colorimeter); (3) Gas chromatograph (this instrument is not required for the detection of monomeric substances in the standard); (4) Constant temperature drying oven; (5) Constant temperature water bath; (6) pycnometer or alcohol meter; (7) Colorimetric tubes.

You said that the alcohol test only needs a alcohol meter to do! Other instruments are mainly used to detect the total acid, total fat and other components in the liquor!