acholism consumption

LAB. MANUAL 16

MANUAL OF METHODS

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ANALYSIS OF FOODS

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ALCOHOLIC BEVERAGES

FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA
MINISTRY OF HEALTH AND FAMILY WELFARE
GOVERNMENT OF INDIA
NEW DELHI
2012

ALCOHOLIC BEVERAGES

MANUAL FOR ANALYSIS OF ALCOHOLIC BEVERAGES
TABLE OF CONTENTS

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METHOD
Types of Alcoholic Beverages
Determination of Ethyl alcohol content
Determination of Residue on evaporation
Determination of Total acidity (as tartaric acid)
Determination of Volatile acids (as acetic acid)
Determination of Esters
Determination of Higher alcohols
Determination of Aldehydes
Determination of Furfural
Determination of Copper
Determination of Methyl alcohol
Determination of Sulphur dioxide
References

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ALCOHOLIC BEVERAGES

1. Types of Alcoholic Beverages
 Rum
 Gin
 Whisky
 Beer
 Vodka
 Wine
 Toddy

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 Brandy

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 Fenny (Cashew & Coconut)

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ALCOHOLIC BEVERAGES

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2. Determination of Ethyl alcohol content
2.1 Pyknometer Method
2.1.1 Apparatus:
a) Distillation Unit: Distillation flask of 500 ml capacity is connected to

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water cooled condenser and the tip of the condenser is extended through a glass tube with a bulb by means of standard B14 joint. The other end of the glass tube should reach the bottom of the receiver flask.
b) Pyknometer: 25 or 50 ml capacity
c) Thermometer: 0-500C.

d) Volumetric flask: 200 ml capacity
2.1.2 Procedure:

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2.1.2.1 Transfer 200 ml of alcoholic drink into a 500 ml distillation flask containing about 25 ml of distilled water and a few pieces of pumice stone. Distil the contents in about 35 min and collect the distillate in a 200 ml volumetric flask till the volume almost reaches the mark. Bring the distillate to room temperature and make up to volume

References: 2. AOAC Official Methods of Analysis, 18th Edn. (2005), Ch.26, Method, AF