Ebullioscope
The Ebullioscope (from Latin ebullire = gushing out) is a measuring device for determining the alcohol content ( alcoholometry ) of wine . Its measuring accuracy is sufficient for practical purposes.
The Ebullioscope was indicated by Tabarié , Amagat , François Marie Raoult and Brossard-Vidal . Its mechanism is based on the fact that the boiling point of alcoholic liquids corresponds to their alcohol content (see Raoult's law ):
- the more alcohol the liquid contains, the more its boiling point approaches that of alcohol (at 78 ° C );
- the higher the water content of the liquid or the lower its alcohol content, the closer its boiling point is to 100 ° C (the boiling temperature of water).
The Vidal Ebullioscope consists of a small metal kettle D that holds the wine to be heated to boil (heating device E ). A small condenser A is attached to it, in which the evaporated liquid is cooled and drips back into the boiler. In the steam room is the mercury- filled thermometer C , on the scale of which you can read off the alcohol content rather than the temperature .