7. Detection of alcoholic beverages and alcoholic beverages

This standard specifies the method for determining the alcohol content in alcohol, Yanrun liquor, fermented liquor, and prepared liquor. This standard is applicable to the determination of alcohol content in alcohol, Yanrun liquor, fermented liquor, and prepared liquor. Among them, the first method is applicable to distilled spirits, fermented spirits, and formulated spirits. The second method is applicable to alcohol and distilled spirits, fermented spirits, and formulated spirits (excluding beer). The third method is gas chromatography, which is applicable to wine, fruit wine, and beer. The fourth method is digital densitometer, which is applicable to beer, brandy, whiskey, and vodka. Principle 2: Distillation method is used to remove non volatile substances from the sample. The density of the sample (alcohol aqueous solution) at 20C is measured using the density bottle method. Refer to Appendix A to obtain the volume fraction of ethanol content at 20C, which is the alcohol content. 3 Instruments and equipment 3.1 Analytical balance: sensitivity 0.000 1 go. 3.2 Full glass still: 500mL. 3.3 Constant temperature water bath: temperature control accuracy ± 0.1 C.3.4 Attached thermometer density bottle: 25 ml or 50 mL

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