LDS Ebulliometer

Description

Equipped with electronically controlled electric heating, continuous cooling and a pressure sensor, the Ebulliometer enables the alcohol content of wines to be determined directly and accurately in less than 6 minutes.

Ebulliometers offer rapid analysis of alcohol in wine, beer, vinegar and cider by much more moderate inversion than infrared.

Basis of ebulliometry: Boiling temperature is a function of alcoholic strength, altitude, and atmospheric pressure. The boiling temperatures of a standard and the test sample are compared and the alcoholic strength by volume is calculated to the nearest 0,1 % vol. using a calculating disk or program.

Boiling was invented in 1855 by the French manufacturer Laboratoires Dujardin Salleron.

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