Método crioscópico para quantificação de etanol em bebidas

Abstract

The production of alcoholic beverages such as wines, beers, fermented beverages make up a significant part of the current food industry. A means for determining the alcoholic strength is by density relative to water (relative density). The pyknometers and hydrometers are the most used in the determination of density, to be considered accurate. In this study the concentration of ethanol by a method proposed freezing point, comparing the results with the official method pycnomete. The drinks were: cachaça, vodka, beers and wines. The average values of the alcoholic strength of the freezing point were cachaça (39,34%, 37,84% e 39,40 % v/v), Vodkas (40,21% e 37,56 % v/v), beer (4,39%, 4,27% e 6,24 % v/v) and wine (12,10%, 11,26% e 10,35 % v/v). The average values of the alcoholic strength of the official method pycnometer were cachaça (39,34%, 29,75% and 38,93% v / v), Vodkas (40,06% and 37,83% v / v), beers (4,50%, 4,70% and 3,40% v / v), and wines (9,63%, 10,63% and 7,83% v / v).The alternative method is efficient for hard liquor, obtaining good results when compared to the labels and the official method (pycnometer). For fermented beverages method was not effective is a need for such beverage bi-distillation ha to eliminate impurities that may interfere with decreased freezing point.