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IS 7585 (1995): Wines - Methods of Analysis [FAD 14: Drinksand Carbonated Beverages]
IS 7535 : 1995
(YWJJ!W) Indian Standard
WINES - METHODS OF
( First Revision )
ICS 67.160.10
ANALYSIS
@ BIS 1995
BUREAU OF INDIAN STANDARDS MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002
Llecember 1995 Price Group 9
Drinks and Carbonated Beverages Sectional Committee, FAD 14
FOREWORD
This Indian Standard (First Revision) was adopted by the Bureau of Indian Standards, after the draft finalized by the Drinks and Carbonated Beverages Sectional Committee had been approved by the Food and Agriculture Division Council.
Wines are obtained by alcoholic fermentation of fresh fruit juices such as grapes and possess the varietal character derived from the fruits or the principles produced during the fermentation. This standard includes the test methods for various parameters for evaluating quality of wines.
This standard was originally published in 1975. A need was felt to revise the standard in the light of experience gained over the years and the current analytical practices followed in testing of wines. This revision incorporates additional test methods for determination of tannins as well as extracts.
A separate Indian Standard IS 3752 : 19S9 ‘Methods of test for alcoholic drinks (first J-evision)’ has been published. This standard is complimentary to IS 3752 : 1989.
In reporting the results of a test or analysis made in accordance with this standard, if the final value! observed or calculated, is to be rounded off, it shall be done in accordance with IS 2 : 1960 ‘Rules for rounding off numerical values (P-raised)‘.
IS 7585 : 1995
Indian Standard
WINES - METHODS OF ANALYSIS
( First Revision )
1 SCOPE
This standard prescribes the methods of analysis of wines.
2 REFERENCES
The Indian Standards contain provision which through reference in the text, constitute provision of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated in Annex A.
3 QUALITY OF REAGENTS
Unless specified otherwise, pure chemicals and reagent grade water (see IS 1070 : 1992) shall be employed in the tests.
NOTE - ‘Pure chemicals’ shall mean chemicals that do not contain impurities which affect the results of analysis.
4 DETERMINATION OF ETHYL ALCOHOL CONTENT
4.1 General
For determination of ethyl alcohol content in wines, two methods have been prescribed, namely, Pyknometer Method and Hydrometer Method. Pyknometer Method (4.2.5) shall be the reference method. With the Pyknometer Method, a suitable correlation should be established for values ob- tained by the Hydrometer Method (4.2.4), which may be then used as a routine method.
4.2 Distillation of Sample
4.2.1 General
Samples of wines having sulphur dioxide more than 35 mg per litre or volatile acidity (as acetic acid) exceeding 1.0 g per litre be neutralized prior to distillation with 2 N sodium hydroxide. To prevent bumping during distillation a few boiling chips or stones may be added.
4.2.2 Apparatus
4.2.2.1 Distillation assembly
4.2.2.2 Pyknometer - 25 or.50 ml capacity.
4.2.2.3 Hydrometer - of suitable range (calibrated).
4.2.2.4 Thermometer - 6 to 50°C.
4.2.3 Procedure
Measure 250-ml sample into a 500-ml distillation flask, note the temperature and add 50 ml water. Attach the flask to the vertical condenser. Distil almost 250 ml and make up the volume to 250 ml with water at the same temperature at which the sample was taken.
4.2.4 Hydrometer Method
The hydrometer method as given under IS 2302 : 1989 shall be followed.
4.2.5 Qknometer Method
Determine the specific gravity of the distillate (4.2.1) with the help of a pyknometer at the re- quired temperature and obtain corresponding ethyl alcohol content by volume from the tables given under IS 3506 : 1989.
5 DETERMINATION OF ACIDITY
Methods for determination ofpH, total acidity and volatile acidity have been prescribed-respectively in 5.1, 5.2 and 5.3. Any of these methods may be used depending on the requirements.
5.1 pH
5.1.1 Apparatus
5.1.1.1 pH meter
5.1.1.2 Beakers - lOO-ml.
5.1.2 Procedure
pH shall be determined bypH meter as per instruc- tions provided with the instrument.
5.2 Total Acidity
5.2.1 Apparatus
5.2.1.1 Burette - 25 or50-ml, calibrated in 0.05Dr 0.1 ml.
5.2.1.2 Pipette - 5-ml.
5.2.1.3 Erlenmeyerflask - 500-ml.
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IS 7585 : 1995
5.2.2 Reagents
5.2.2.1 Sodium hydroxide solution - 0.1 N , car- bonate free.
5.2.2.2 Phenolphthalein solution - 0.1 g in 100 ml of 60 percent rectified spirit.
5.2.3 Procedure
5.2.3.1 Removal of carbon dioxide
Remove carbon dioxide, if present, by following any of the two methods:
a)
b)
Place 25 ml sample of the material in a small Erlenmeyer flask and connect to water aspirator. Agitate for one minute under vacuum. Place 25 ml sample of the material in a small Erlenmeyer flask, heat to incipient boiling for 30 seconds, swirl and cool.
5.2.3.2 Place 200 ml of boiling distilled water in a SOO-ml wide-mouth Erlenmeyer flask. Add 1 ml of phenolphthalein indicator and titrate to a faint but distinct pink colour. Pipette 5-10 ml of degassed sample (5.2.3.1) into the flask and titrate to the same end-point. In the case of dark and red wines some practice is needed to recognize the end-point detection since the colour change is not exactly the same as with the water. A better detection of the colour change may be obtained if a light source is placed under the flask.
5.2.4 Calculation
Total acidity as tartaric acid, g/litre = Ml x N x 0.075 x 1000
where Ml =
N =
volume in ml of sodium hydroxide solution used in titration,
normality of sodium hydroxide solution, and
M2 = volume in ml of the (wine) sample.
5.3 Volatile Acidity
5.3.1 Apparatus - Sellier’s apparatus as shown in Fig. 1.
5.3.2 Reagents
5.3.2.1 Sodium hydroxide solution - 0.025 to 0.05 N, standardized, carbonate free.
5.3.2.2 Phenolphthalein solution --0.1 g in 100 ml of 60 percent rectified spirit.
5.3.3 Procedure
Fit the Sellier tube into one hole of the rubber stopper into the other hole place an ‘L’ shaped glass tube. Attach a short section of rubber hose to the end of the glass tube. Fit the rubber stopper to the 500-ml Erlenmeyer flask. Attach the flask to the ring stand and connect the Sellier tube to the distil- lation trap and the trap to the condenser. Start cold water running in the condenser. Place about
WINE SAMPLE
------ BOILING WATER
FIG. 1 SELLIERSAPPARATUS
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IS 7585 : 1995
250 ml of distilled water in the SOO-ml Erlenmeyer flask. Pipette 10 ml of decarboned wine into the Sellier tube and~slightly connect the trap and con- denser. Place the 250-ml flask~(marked with a wax pencil at 100 ml) under the condenser outlet. Light the burner under the 500-ml Erlenmeyer flask and heat until steam. issues from the outlet. Now use the pinch-cock to close the outlet from the 500-ml flask thus forcing steam into the Sellier tube. The distillation should be conducted rapidly until 100 ml have been collected. Before removing the flame, open the pinch-cock. Place the flask containing the distillate onthe hot plate (operating on medium heat) and bring the contents to a boil. Do not allow to boil vigorously, nor continue the boiling more than 30 seconds. Add 3 drops of the phenolphthalein solution and titrate while still hot to a faint pink end-point using sodium hydroxide solution. Record the amount of sodium hydroxide used and its normality.
5.3.4 Calculntion
Volatile acidity (expressed as acetic acid), g/litre,
Mt x N x 1000 x 0.060 = M2
where Mt = volume in ml of sodium hydroxide
solution, N = normality of sodium hydroxide
solution, and
M2 = volume of wine sample.
5.3.5 Fixed Acidity
Calculate the fixed acidity as under: Fixed acidity = total acidity - volatile acidity x
1.25
6 DETERMINATION OF EXTRACT
6.1 General
Three methods, namely, pyknometer method, Hydrometer method and Evaporation method have been prescribed.
6.2 Pyknometer Method
Specific gravity of sample and that of alcoholic distillate are determined and then the sp gr of de-alcoholized wine (D) is calculated, such that D=S+l-S’
where S = sp gr of sample, and
5’ = sp gr of alcoholic distillate.
From the table given in Annex B, determine per- centage by mass of extract in dealcoholized wine corresponding to the value of D. This figure mul- tiplied by the value of D gives the extract in g/100 ml of wine. Calculate to express the result in g/l of wine.
6.2.1 Apparatus
a) Constant temperature water-bath, b) Pyknometers - 50-ml, and c) Distillation assembly.
6.2.2 Calibration
Fill thoroughly cleaned Pyknometer with recently distilled water and stopper it and immerse in con- stant temperature water bath with bath level above graduation mark on pyknometer_After 30 minutes, remove the stopper and with capillary tube adjust until bottom of meniscus is tangent to graduation mark. With small roll of filter paper, dry inside neck of pyknometer, stopper and immerse in water at room temperature for 15 minutes. Remove the pyknometer, dry it ‘and let it stand for 15 minutes and weigh. Empty the pyknometer, rinse with acetone, and dry thoroughly in air with suction. Let empty flask and stopper come to room tempera- ture, and weigh. Mass of contained water = mass of filled pyknometer - mass of empty pyknometer.
6.2.3 Calculation
Sp gr (s) = 2
where
nu = mass of sample, and
ntw = mass of water.
6.2.4 Procedure
6.2.4.1 Take 200 ml of sample in a 500-ml distilla- tion flask containing about 25 ml of distilled water and a few pieces of pumice stone. Complete the distillation in about 35 minutes flask till thevolume in the flask nears the mark. Allow the distillate to come to room temperature, make up thevolume to 200 ml with distilled water and mix thoroughly.
6.2.4.2 Find out the specific gravity of the distillate at the required temperature with the help of a pyknometer.
6.3 IIydrometer Method
The residue for the alcohol distillation (4.2.1) is brought back to the original volume with water; then determine the specific gravity ‘D’ of de-al- coholized wine using hydrometer. Determine per- cent by mass of extract in de-alcoholized wine corresponding to value of ‘LY. This figure X value
3
-IS 7585 i 1995
of D = g of extract per 100 ml of wine. Calculate to express in g/l of wine.
6.4 Evaporation Method
This method shall be applicable for dry wines and wines containing extract less than 3 g per 100 ml and for sweet wines containing extract 3 to 6 g per 100 -ml.
6.4.1 Apparatus
6.4.1.1 Pipette - 50-ml.
6.4.1.2 Evaporating dishes - 75ml, flat-bottom, platinum.
6.4.1.3 Oven
6.4.1.4 Water-bath
6.4.1.5 Desiccator
6.4.2 Procedure
6.4.2.1 In d?y wines, when extract content is less than 3 g/l 00 ml
Take 50 ml sample in 75-ml flat-bottom platinum dish and evaporate on water bath to make syrupy consistency. Heat the residue for 2 to 5 hours in drying oven at 100°C. Cool the mass in desiccator and weigh as soon as room temperature is reached. Calculate the extract in g/l of wine.
6.4.2.2 In sweet wines, if extract content is 3-6g/lOOmI
Treat 25 ml sample and calculate as above.
7 DETERMINATION OF REDUCING SUGAR
7.1 Lane and Eynon (Fehling) Method
7.1.1 Reagents
7.1.1.1 Soxhlet reagent
Mix equal amounts of solution A and solution B.
a)
b)
Solution A - Dissolve 34.639 g of copper sulphate in wafter, add 0.5 ml of con- centrated sulphuric acid of sp gr 1.84 and dilute to 500 ml. Filter the solution through asbestos. Solution B-Dissolve 173 g of Rochelle salt (potassium sodium tartrate) and 50 g of sodium hydroxide, dilute to 500 ml and allow the solution to stand for two days. Filter through asbestos.
7.1.1.2 Lead acetate solution - saturated, neutral.
7.1.1.3 Glacial acetic acid
7.1.1.4 Disodium hydrogen phosphate (Na2HP04)
7.1.1.5 Methylene blue solution - 0.05 g in 100 ml of water.
7.1.1.6 Standard invert sugar solution
a) Stocksolution ofdextrose -Weigh accurate- ly 10 g of anhydrous dextrose into a 1-litre graduated flask and dissolve it in water. Add to this solution 2.5 g of benzoic acid, shake to dissolve the benzoic acid and make up the volume to the mark with water. This solu- tion shall be freshly prepared daili.
b) Standard dextrose solution - Dilute a known aliquot of the stock solution of dextrose [7.1.1.6(a)] with water containing 0.25 percent (m/v) of benzoic acid to such a concentration that more than 15 ml but less than 50 ml of it will be required to reduce all the copper in the Fehling solution taken for titration. Note the concentration of an- hydrous dextrose in this solution as mil- ligrams per 100 ml, prepare this solution fresh every day.
7.1.1.7 Sodium hydroxide - 1 N.
7.1.2 Preparation of Control
Pipette25 ml of Soxhlet reagent into a 230-ml flask. Add 10 ml of 0.5 percent standard invert sugar solution, bring it to boil in 3 minutes and keep it boiling for 3 minutes ( using glass beads to prevent bumping). Add 5 drops of methylene blue in- dicator and titrate the solution while still hot with standard 0.5 percent invert sugar till faint blue - and then add dropwise until the solution is reddish in colour.
7.1.3 De-alcoholization and Decolourization of WZne Sample
Take 100 ml of wine sample in a porcelain dish. Exactly neutralize with sodium hydroxide calculat- ing the acidity (5.2) and evaporate to 50 ml. To this add 5 ml of lead acetate solution, enough activated charcoal and 2 drops of glacial acetic acid. Make the volume to 100 ml with distilled water. Filter this mixture into 2 g of disodium hydrogen phos- phate in a beaker.
7.1.4 Procedure
Pipette 20 ml of the clarified wine into an Erlen- meyer flask containing 25 ml of Soxhlet reagent. Bring it to boil and titrate with 0.5 percent invert sugar, with methylene blue indicator, to a brick red end point. Calculate the reducing sugar from the standard tables.
8 DETERMINATION OF TANNINS
Two methods - Calorimetric method and Spectrophotometric method have been prescribed. Any of the methods can be followed for routine analysis, However, in case of dispute the Spectrophotometric method shall be the referee method.
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IS 7585 : 1995
8.1 Calorimetric Method
8.1.1 Reagent
8.1.1.1 Folin-Dennis reagent
Prepare by adding 100 g of sodium tungstate (Na2W04, 2H20), 20 g of phosphomolybdic acid and 50 ml of phosphoric acid to 750 ml of water, reflux for two hours and dilute to 1 litre.
8.1.1.2 Saturated solution of sodium carbonate
Prepare by adding 35 g of anhydrous sodium car- bonate to 100 ml of water at about 80°C. Allow to cool overnight and seed with a few crystals of sodium carbonate (Na2COs,H20).
8.1.1.3 Standard tannic acid solution
Prepare daily, by dissolving 100 mg of tannic acid in a litre of water.
8.1.2 Procedure
Pipette 1 ml of wine into a lOO-ml volumetric flask containing 80 ml of water. Add5 ml of the Folin- Dennis reagent and 10 ml of the sodium carbonate solution and shake well and make to the mark. After 30 minutes compare the colour to that developed with standard tannic acid solution prepared in the same way. Standards containing 0.0,0.2,0.4,0.6,0.8,1.0, 1.2, 1.4, 1.6, 1.8,2.0 and 2.4 ml of the standard tannic acid solution should be useful.
8.2 Spectrophotometric Method
8.2.1 Reagents
8.2.1.1 Folin-Dennis reagent
To 750 ml of distilled water add 100 g of sodium tungstate (Na2W04, 2H20), 20 g of phos- phomolybdic acid, and 50 ml phosphoric acid. Reflux for 2 hours, cool and dilute to 1 litre.
8.2.1.2 Sodium carbonate saturated solution
To each 100 ml of distilled water add 35 g anhydrous sodium carbonate, dissolve at 80°C, and allow to cool overnight. Seed with a few crystals of sodium carbonate (NazCos, H20) and after crystallization filter through glass wool.
8.2.1.3 Standard tannic acid solution
0.1 mg/ml. Dissolve 100 mg tannic acid in 1 litre of distilled water. Prepare fresh solution for each determination.
8.2.2 Preparation of Standard Curve
Pipette 0.0 to 10.0 ml of standard tannic acid solu- tion into lOO-ml volumetric flask containing 75 ml distilled water. Add 5 ml Folin-Dennis reagent and 10 ml of sodium carbonate saturated solution and
dilute to volume with distilled water. Mix well and determine absorbance after 30 minutes at 760 nm. Plot absorbance against mg of tannic acid/100 ml of wine.
8.2.3 Procedure
Using 1.0 ml sample determine absorbance as above and obtain mg of tannic acid/100 ml from the standard curve. Calculate to express the value in g/l of wine. If absorbance is too great, repeat deter- mination on 1 + 4 dilutions of sample.
9 DETERMINATION OF SULPHUR DIOXIDE
9.1 Free Suiphur Dioxide
9.1.1 Ripper Method
9.1.1.1 Reagents
a) Iodine solution - 0.02 N, standardized. b) Sodium bicarbonate c) Starch indicator solution - Triturate 5 g of
starch and 0.01 g of mercuric iodide with 30 ml of cold water and slowly pour it with stirring into a litre of boiling water. Boil for three minutes. Allow to cool and decant off the supernatant clear liquid.
d) Sulphuric acid - 1 N.
9.1.1.2 Procedure
Pipette 50 ml of wine into a 250-ml Erlenmeyer flask. Add 5 ml of starch indicator, 5 ml of sul- phuric acid and pinch of sodium bicarbonate to expel air. Rapidly titrate the free sulphurous acid using iodine solution. The end-point .shall be the first darkening of solution to a bluish colour per- sisting for l-2 minutes.
9.1.1.3 Calculation
Sulphur dioxide mgilitre = MtxNx32xlOOO
M2
where Mt = volume in ml of iodine used, N = normality of iodine, and
M2 = volume in ml of sample.
9.1.2 Distillation Method
9.f.2.1 Apparatus
a)
b)
Round bottom flask - 250-ml, with ground glass, side arm and an air leak side inlet with a tube to the bottom of the flask. Absorption tubes - two, 200 x 25 ml con- nected in series, mercury manometer and water pump.
9.1.2.2 Reagents
a) Hydrogen peroxide - 1 percent (m/v). b) Sodium hydroxide - 0.01 N.
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IS 7585 : 1995
c) Orthophosphoric acid - 25 percent.
9.1.2.3 Procedure
Connect the round bottom flask to the two absorp- tion tubes and to the manometer and water pump. Add 5 ml of hydrogen peroxide to each absorption tube. Pipette 10 or 20 ml of wine and 5 ml of orthophosphoric acid into the round bottom flask. Start the water pump and maintain the pressure of 70 to 80 mm while pumping, a steady stream of air through the air-leak inlet is maintained. After 15 minutes shut off the vacuum, lower the first absorp- tion tube, and rinse off any liquid on the delivery tube. Titrate to a grey end-point with sodium hydroxide. Replace the tube on the apparatus and rinse the inside of the delivery tube and readjust the- end-point if necessary. Now attach the other ab- sorption tube and apply thevacuum for 15 minutes and proceed as above. Titrate the blank and sub- tract from the first value. One ml of 0.01 N sodium hydroxide is equivalent to 0.32 mg of SO2.
9.2 Total Sulphur Dioxide
9.2.1 By Distillation
The procedure shall be the same as for free SO2 except that the round-bottom flask shall be heated during distillation on a low flame. The time of distillation shall be the same as before.
9.2.2 Ripper Method
9.2.2.1 Reagents
Same as under 9.1.1.1 and the following:
Sodium hydroxide - 1 N.
9.2.2.2 Procedure
To 20 ml of wine sample in a flask, add 25 ml of the sodium hydroxide. Cool immediately and let it stand for 10 minutes for hydrolysis to complete. Add a pinch of sodium bicarbonate, 5 ml starch indicator and 10 ml sulphuric acid. Titrate rapidly with standard iodine (0.012 5 N) to a faint blue colour. One ml of 0.012 5 N iodine is equivalent to 0.8 mg of total sulphur dioxide. Calculate to ex- press the result in mg./l of wine.
9.3 Bound SO2
It shall be the difference between the total sulphur dioxide (9.2) and free sulphur dioxide (9.1) SOz.
10 DETERMINATION OF COPPER
10.1 Reagents
10.1.1 Hydrochloric Acid Citric Acid Reagent
One ml of concentrated hydrochloric acid + 2 g of citric acid.
10.1.2 Ammonium Hydroxide (Accurately Prepared) - 5 N.
10.1.3 Sodium Diethyldithiocarbamate Solution - 0.1 percent in water.
10.1.4 AmylAcetate - copper-free.
10.1.5 MethylAlcohol - absolute, copper-free.
10.1.6 Sodium Sulphate - anhydrous
10.1.7 Standard Copper Solutions - 0.5,1.0,1.5,2 and 3 mg per litre.
10.1.8 Procedure
Pipette 10 ml of each of the standard copper solu- tions into clear separating funnels. Add 1 ml of the hydrochloric acid-citric acid reagent to each of the tubes and mix. Now add 2 ml of ammonium hydroxide and remix. Then add 1 ml of the sodium diethyldithiocarbamate solution to each tube and shake. After a minute add 10 ml of copper-free amyl acetate and 5 ml of copper-free absolute methyl alcohol to each tube. Place the stop-cock on the funnel and shake for 30 seconds and then let it stand until the phases separate. Draw off~the lower aqueous phase completely and pour the coloured organic layer from the funnel into a small beaker. Add anhydrous sodium sulphate to the liquid until any cloudiness disappears. Stir and filter the dry organic phase through hard filter paper into a clean dry test-tube. For wines, red or white, use 10 ml and follow exactly the same procedure as for the standards. The amount of copper in the wine shall be approximately determined by visual com- parison.
11 DETERMINATION OF IRON
11.1 Reagents
11.1.1 Sulphuric Acid - concentrated.
11.1.2 Perchloric Acid - 70 percent.
11.1.3 Hydroxylamine Hydrochloride - 10 percent, aqueous.
11.1.4 Phenolphthalein Solution - in 50 percent alcohol, 0.1 percent.
11.1.5 Ammonium Hydroxide - concentrated.
11.1.6 Standard Stock Solution of Iron - 1 mg/ml.
11.2 Procedure
Pipette 2 ml of wine in 25 x 150-mm test-tubes previously marked at 10 ml. Evaporate to dryness, cool, and add 1 ml of sulphuric acid. Heat over a flame under a hood with care until the contents of the tube are completely liquefied. Allow to cool, and then add 0.5 ml of perchloric acid. Heat
6
IS 7585 : 1995
continuously until partial clarification has oc- tubes for comparison by photoelectric curred; set aside to cool; and~then again add.0.5 ml photometers. of perchloric acid. Continue the digestion until the sample is clear and until all the excess perchloric acid has been evaporated off. At this stage set the tubes aside to cool.
CAUTION : The digestion should be conducted behind a suitable shatterproof glass, because perchloric acid occasionally explodes during heating.
11.2.1 Add 2 ml of distilled water and a small piece (0.5 cm2) of congo red paper. Then add 1 ml of hydroxylamine hydrochloride and 1 ml of phenolphthalein. Titrate to the colour change (blue to a light red) of the congo red paper with concentrated ammonium hydroxide and set aside to cool. Then make up the volume to 10 ml with distilled water and transfer to standardized test-
11.2.2 Prepare a standard stock solution of iron to contain 1 mg iron per ml. Prepare from this stand- ard stock solution a series of solutions containing known concentrations of iron (in mg per litre of iron). Run these solutions in accordance with the procedure given above for the sample, using all the reagents and following directions closely. Transfer them ‘to standard diameter test-tubes and cork tightly for use as a series of standards. These stand- ards are stable for long period~and the procedure outlined automatically corrects for the iron in the reagents. In similar manner, the solutions can be used to establish a curve to be used with photoelectric calorimeter. In this case, however, a blank containing water instead of an iron solution but containing all the reagents shall be prepared. Use this blank to set the instrument to zero reading.
ANNEX A
IS No. 1070 : 1992
2302 : 1989
(Clause 2)
Title IS No.
Specification for reagent grade 3506 : 1989 water (second revision) Tables for alcoholometry by 3752: 1988 Hydrometer method Cfirst revision)
Title
Tables for alcoholometry (h) pyknometer method)
Alcoholicdrinks-Methodsoftest (first revision)
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1s 7585 : 1995
ANNEX B
(CZmse 6.2)
SPECIFIC GRAVITY AND DEGREES PLATO OF WINE EXTRACT, PERCENT BY MASS
Specific
Gravity
at ZO/20°
g Extract in1OOg
Wine
Specific
Gravity
at 20120~
g Extract in1OOg
Wine
1 .ooooo 0.000 1.00250 42
0.5 13 55 55
10 26 60 68
15 39 65 80
20 52 70 93
25 64 75 .706
30 77 80 19
35 90 85 32
40 ,103 90 45
45 16 95 57
1.00050 29 1.00300 0.770
55 41 05 83
60 54 10 96
65 67 15 .808
70 80 20 21
75 93 25 34
80 ,206 30 47
85 19 35 59
90 31 40 72
95 44 4.5 85
1.00100 57 1.00350 98
05 70 55 ,911
10 83 60 24
15 96 65 37
20 .309 70 49
25 21 75 62
30 34 80 ~75
35 47 85 88
JO 60 90 1.001
45 73 95 14
1.00150 86 1.00400 26
55 98 05 39
60 .411 10 52
65 24 15 65
70 37 20 78
75 50 25 90
80 63 30 .103
85 76 35 16
90 88 40 29
95 .501 45 42
1.00200 14 1.00450 55
05 27 55 68
10 40 60 80
15 52 65 93
20 65 70 .206
25 78 75 19
30 91 80 32
35 .604 85 44
40 16 90 57
45 29 95 70
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IS 7585 : 1995
Specific g Extract Specific g Extract Gravity in1OOg Gravity in 100 g
at 20/20 Wine at 20/20” Wine
1.00500 a3 1.00750 23
OS 96 55 3.5
10 ,308 60 48
15 21 65 61
20 34 70 73
25 47 75 86
30 60 80 99
35 72 85 2.012
40 85 90 25
45 98 95 38
1.005so .411 1.00800 53
55 24 05 65
00 37 10 78
65 50 15 91
70 62 20 ,101
75 75 25 14
80 88 30 27
85 .501 35 39
00 14 40 52
95 26 45 65
I .00600
05
IO
is
20
25
30
35
10
45
1.00650
55
60
65
70
75
80
85
90
95
1.00700
05
10
15
20
25
30
35
40
45
1.539 1.00850 78
52 55 91
65 60 ,203
78 65 16
90 70 29
,603 75 41
16 80 54
29 85 67
41 90 80
54 95 ,292
~61 1.00900 2.305
80 05 17
93 10 30
,705 15 43
18 20 56
31 25 69
44 30 81
57 35 94
69 40 .407
82 45 19
95 1.00950 32
.807 55 45
20 60 58
33 6.5 70
46 70 83
59 75 96
73 L 80 ,508
84 85 21
97 90 34
.910 95 47
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lS7585:1995
Specific Gravity
at 20/20”
g Extract in 100 g
Wine
Specific Gravity
at 20/20”
g Extract inlOOg
Wine
1.01000 60 1.01250 94
05 72 55 ,207
10 85 60 19
15 98 65 32
20 .610 70 45
25 23 75 57
30 36 80 70
35 49 85 82
40 61 90 95
45 74 95 .308
1.01050
55
60
65
70
75
80
85
90
95
1.01100
OS
10
IS
20
2.5
30
35
10
45
I .(I1 I so 55
60
65
70
75
x0
85
90
05
87 1.01300 21
99 05 33
.I12 10 46
25 15 c’1
38 20 71
50 25 84
63 30 96
76 3.5 ,409
78 40 21
A01 45 34
14 1.01350 47
26 55 59
39 60 72
53 L. 65 85
64 70 97
77 7.5 SlO
90 80 23
.903 8.5 35
15 90 48
28 95 61
40 1.01400 73
53 05 86
66 10 98
79 15 .611
91 20 24
3.004 25 36
17 30 49
29 35 62
42 40 74
55 45 87
1.01200 3.067 1.01450 99
OS 80 55 ,712
10 93 60 25
15 ,105 6.5 37
20 18 70 50
2s 31 75 62
30 43 80 75
35 56 x5 88
-IO 69 90 .800
35 81 9.5 13
IS 7585 : 1995
Specific Gravity
at 20/20”
g Extract in 100 g
Wine
Specific Gravity
at 20/20”
g Extract in 100 g
Wine
1.01500 3.826 1.01750 54
05 38 55 67
10 51 60 79
15 63 65 92
20 76 70 ,505
25 88 75 17
30 .901 80 29
35 14 85 42
40 26 90 5.5
45 39 95 67
I.01550 51 1.01800 4.580
55 64 05 92
60 77 10 ,605
65 89 15 17
70 4.002 20 30
75 14 25 42
80 27 30 55
85 39 35 68
90 52 40 80
95 65 45 92
1.07 600 17 1.01850 .705
05 90 55 18
10 .I02 60 30
15 15 65 43
20 28 70 55
2s 40 75 68
30 53 80 80
35 65 85 92
40 78 90 .805
45 90 95 18
7.01650 ,203 1.01900 30
55 16 05 43
60 28 10 55
65 41 15 68
70 53 20 80
75 66 25 93
80 78 30 ,905
85 91 35 18
90 304 40 30
95 16 45 43
1.01700 29 1.01950 55
OS 41 55 68
10 54 60 80
15 66 65 93
20 79 70 5.006
25 91 15 18
30 ,404 80 30
35 17 85 43
_)(I 29 90 55
45 42 95 68
11
Specific Gravity
at 20/20”
g Extract in 100 g
Wine
Specific Gravity
at ZORO”
tg Extract in 100 g
Wine
I .02000 80 1.02250 ,704
05 93 55 16
10 .106 60 29
15 18 65 41
20 30 70 54
25 43 75 66
30 55 80 19
35 68 85 91
40 80 90 ,803
45 93 95 16
7.02050 20.5 1.02300 28
55 18 05 41
60 30 10 53
65 43 15 65
70 55 20 78
75 68 25 90
80 80 30 ,903
85 93 35 15
90 .305 40 28
95 18 45 40
1.02 100 5.330 1.02350 52
05 43 55 65
10 55 60 77
15 67 65 90
20 80 70 6.002
25 92 75 15
30 .405 80 27
35 18 85 39
-IO 30 90 52
45 43 95 64
J .02150 55 1.02400 6.077
55 67 05 89
60 80 10 .lOl
65 92 15 14
70 .505 20 26
75 17 25 39
80 30 30 51
85 42 35 63
90 55 40 76
95 67 45 88
1.02200 80 1.02450 .200
05 92 55 13
10 .605 60 25
15 17 65 38
20 29 70 50
25 42 75 63
30 54 80 75
35 67 85 87
40 79 90 ,300
45 92 95 12
2
IS 7585 : 1995
Specific Gravity
at 20/20”
g Extract inlOOg
Wine
Specific Gravity
at 20/20”
g Extract in1OOg
Wine
1.02500 25 1.02750 43
05 37 55 55
10 50 60 67
15 62 ~65 79
20 74 70 92
25 87 75 7.004
30 99 80 17
35 411 85 29
40 24 90 41
45 36 95 53
1.02550 49 1.02800 66
55 61 05 78
60 13 10 91
65 85 15 .103
70 98 20 15
75 ,510 25 27
80 23 30 40
85 35 35 52
90 47 40 64
95 60 45 77
1.02600 72 1.02850 89
05 84 55 .201
10 97 60 14
15 .609 65 26
20 21 70 38
25 34 7.5 51
30 46 80 63
35 59 85 75
40 71 90 87
45 83 95 .300
1.02650 96 1.02900 12
55 .708 05 24
60 20 10 37
65 33 15 49
70 45 20 61
75 57 25 74
80 70 30 86
85 82 35 98
90 94 40 .411
95 .807 45 23
1.02700 6.819 1.02950 35
05 31 55 47
10 44 60 60
15 56 65 72
20 68 70 84
25 81 75 97
30 93 80 ,509
35 .905 85 21
40 18 90 33
45 30 95 46
13
1s 7585 : 1995
Specific Gravity
at 20/20”
g Extract in1OOg
Wine
Specific Gravity
at 2Of20”
g Extract in1OOg
Wine
1.03000 1.558 1.03250 71
05 70 55 83
10 83 60 95
15 95 6.5 207
20 .607 10 20
25 19 7.5 32
30 32 80 44
35 44 85 56
40 56 90 69
45 68 95 81
1.03050 81 1.03300 8.293
55 93 05 30.5
60 ,705 10 17
65 17 15 30
70 30 20 42
75 42 25 54
80 54 30 66
85 67 35 18
90 19 40 91
95 91 45 .403
1.03100 .803 1.03350 15
05 16 55 21
10 28 60 39
15 40 65 52
20 53 10 64
25 65 75 76
30 71 80 88
35 89 85 .500
40 901 90 13
45 14 95 25
1.03150 26 1.03400 31
5s 38 05 49
60 50 10 61
65 63 15 14
70 15 20 86
75 87 25 98
80 8.000 30 ,610
85 12 35 22
90 24 40 34
95 36 45 47
1.03200 48 1.03450 59
05 61 55 11
10 13 60 83
15 85 65 95
20 98 70 .708
25 .llO 15 20
30 22 80 32
35 34 85 44
40 46 90 56
45 59 95 68
14
IS 7585 : 1995
Specific Gravity
at 20/20”
g Extract in1OOg
Wine
Specific Gravity
at 2Oi20
g Extract in1OOg
Wine
I .03500 81 1.03750 88
05 93 55 .400
10 .805 60 13
15 17 65 25
20 30 70 37
25 42 75 49
30 54 80 61
35 66 85 73
40 78 90 85
45 90 95 98
1.03550 .902 1.03800 .509
55 15 05 22
60 27 10 34
65 39 15 46
70 51 20 58
75 63 25 70
80 15 30 82
85 88 35 94
90 9.000 40 ,606
95 12 45 18
1.03600 9.024 I .03850 31
05 36 55 43
10 48 60 55
15 60 65 67
20 73 70 79
25 85 75 91
30 97 80 ,703
35 .109 85 15
40 21 90 27
45 33 95 40
1.03650 45 1.03900 9.751
55 58 05 64
60 70 10 76
65 82 15 88
70 94 20 .800
75 .206 25 12
80 18 30 24
85 30 35 36
90 43 40 48
95 55 45 60
1.03700 67 1.03950 73
05 79 55 85
10 91 60 97
15 .303 65 .909
20 16 70 21
25 28 75 33
30 40 80 45
35 52 85 57
40 64 90 69
45 76 95 81
15
IS 7585 : 1995
Specific g Extract Specific g Extract Gravity in1OOg Gravity in 100 g
at 20/20” Wine at 2Of20” Wine
I .04000 93 1.04250 96
05 10.005 55 .608
10 17 60 20
15 30 65 32
20 42 70 44
25 54 75 56
30 66 80 68
35 78 85 80
40 90 90 92
45 .102 95 .704
1.04050 14 1.04300 16
55 26 05 28
60 38 10 40
65 50 15 52
70 62 20 64
75 74 25 76
80 86 30 88
85 98 35 .800
90 .210 40 12
95 23 45 24
1.04100 34 1.04350 36
05 46 55 48
10 59 60 60
15 71 65 72
20 83 70 84
25 95 75 96
30 .307 80 ,908
35 19 85 20
40 31 90 32
45 43 95 44
1.04150 55 1.04400 56
55 61 05 68
60 79 10 80
65 91 15 92
IO .403 20 11.004
75 15 25 16
80 27 30 21
85 39 35 39
90 51 40 51
95 63 45 63
1.04200 10.475 1.04450 75
05 87 55 87
10 99 60 .lOO
15 .511 65 12
20 23 70 23
25 36 75 35
30 48 80 47
35 59 85 59
40 71 90 71
45 84 95 83
16
IS 7585 : 1995
Specific Gravity
il I 20/20”
g Extract in1OOg
Wine
Specific Gravity
at 20/20”
g Extract in1OOg
Wine
1.04500 11.195 1.04750 92
05 .207 55 .804
10 19 60 16
15 31 65 28
20 43 70 40
25 55 75 52
30 67 80 64
35 79 85 76
40 91 90 88
4s 303 95 900
1.04550 15 1.04800 11.912
5.5 27 05 23
60 39 10 35
65 51 15 47
IO 63 20 59
15 75 25 71
80 87 30 83
85 99 35 95
90 .411 40 12.007
95 23 45 19
I .0-IG00 35 1.04850 31
05 46 55 42
10 58 60 54
15 70 65 66
20 82 70 78
25 94 75 90
30 .506 80 .102
35 18 85 14
40 30 90 26
45 42 95 38
1 A)4650 54 1.04900 50
55 66 05 62
60 78 10 73
65 90 15 85
70 .602 20 97
75 14 25 .209
80 26 30 21
85 38 35 33
90 50 40 45
95 61 45 56
1.04700 73 1.04950 68
05 85 55 80
10 97 60 92
15 .709 65 304
20 21 70 16
25 33 75 28
30 45 80 40
35 57 85 51
40 68 90 63
45 80 95 75
17
IS 7585 : 1995
Specific Gravity
a 120/20”
g Extract in1OOg
Wine
spec1xc Gravity
at 2Of20”
g Extract in1OOg
Wine
1.05000 87 1.05250 79
05 99 55 91
10 .411 60 13.oQ3
15 23 65 15
20 35 70 27
25 47 75 39
30 58 80 50
35 70 85 62
40 82 90 74
45 94 95 86
1.05650 SO6 1.05300 98
55 18 05 .109
60 30 10 21
65 42 15 33
70 53 20 45
75 65 25 57
80 77 30 68
85 89 35 80
90 .601 40 92
95 13 45 .204
1.05100 12.624 1.05350 15
05 36 55 27
10 48 60 39
15 60 ‘65 51
20 12 70 63
25 84 75 74
30 95 80 86
35 .707 85 98
40 19 90 .310
45 31 95 22
1.05150 43 1.05400 13.333
55 55 05 45
60 67 10 57
65 78 15 69
70 90 20 80
75 .802 25 92
80 14 30 .404
85 26 35 16
90 38 40 28
95 49 45 39
l.OS200 61 1.05450 51
05 73 55 63
10 85 60 75
15 97 65 87
20 909 70 99
25 20 75 .510
30 32 80 22
35 44 85 34
40 56 90 46
45 68 95 57
18
IS 7585 : 1995
Specific Gravity
at 2Oi20”
g Extract in1OOg
Wine
Specific Gravity
at 20/20”
g Extract in 100 g
Wine
1.05500 69 1.05750 56
05 81 55 68
10 93 60 79
15 .604 65 91
20 16 70 .203
25 28 75 15
30 40 80 26
35 51 85 38
40 63 90 50
45 75 95 61
1.05550 87 1.05800 * 73
55 98 05 85
60 ,710 10 97
65 22 15 308
70 34 20 20
75 46 25 32
80 57 30 43
85 69 35 55
90 81 40 61
95 92 45 79
1.05600 .804 1.05850 90
05 16 55 .402
10 28 60 14
15 39 65 25
20 51 70 37
25 63 75 49
30 15 80 60
35 86 85 72
40 98 90 84
45 .910 95 95
1.05650 21 1.05900 .507
55 33 05 19
60 45 10 31
65 51 15 42
70 68 20 54
15 80 25 65
80 92 30 71
85 14.004 35 89
90 15 40 ,601
95 27 45 12
1.05700 14.039 1.05950 24
05 51 55 36
10 62 60 47
15 14 65 59
20 86 70 71
25 91 75 82
30 JO9 80 94
35 21 85 .706
40 33 90 17
45 -44 95 29
19
IS 7585 : 1995
Specific Gravity
at 2Oi20”
g Extract in1OOg
Wine
Specific Gravity
at 24V2.0’
g Extract in1OOg
Wine
1.06000 14.741 1.06250 23
05 52 55 34
10 64 60 46
15 76 65 58
20 87 70 69
25 .?I9 75 81
30 .811 80 93
3.5 22 85 A04
40 34 90 16
45 46 95 27
1.06050 57 1.06300 39
55 69 05 51
60 81 10 62
65 92 15 74
70 904 20 86
75 16 25 97
80 27 30 .509
85 39 35 20
90 50 40 32
95 62 45 44
1.06100 74 1.06350 55
05 86 55 67
10 97 60 78
15 15.009 65 90
20 20 70 602
25 32 7.5 13
30 44 80 25
35 55 85 37
40 ~67 90 48
45 79 95 60
1.06150 90 1.06400 15.671
55 .102 05 83
60 14 10 94
65 25 15 .706
70 37 20 17
75 48 25 29
80 60 30 41
85 72 35 52
90 83 40 64
95 95 45 76
1.06200 15.207 1.06450 87
05 18 55 !I9
10 30 60 .810
I5 41 65 22
20 53 70 33
25 65 75 45
30 76 80 57
35 88 85 68
40 300 90 80
35 11 95 91
20
IS 7585 : 1YY5
Specific g Extract Specific g Extract Gravity in 100 g Gravity in 100 g
at 20/20” Wine at 20RO” Wine
1.06500
05
10
15
20
25
30
35
40
45
1.06550
55
GO
65
70
75
80
85
90
95
.903 1.06750 80
14 55 91
26 60 SO3
38 65 14
49 70 26
61 75 37
72 80 49
84 85 61
95 90 72
16.007 95 83
19 1.06800
30 05
41 10
53 15
65 20
76 25
88 30
99 35
,111 40
22 45
16.595
18
30
41
52
64
76
87
99
I .MhOO lb.134 1.06850 .710
OS 45 5.5 22
10 s7 60 33
1s 69 65 44
20 80 70 56
25 91 75 68
30 ,203 80 79
35 15 85 91
JO 26 90 ,802
15 38 95 13
I .06f150 49 1.06900 2s
55 61 0.5 36
60 77 /.. 10 48
65 85 15 59
70 95 20 71
7s ,307 25 82
80 19 30 94
85 30 35 .!I05
90 41 40 17
05 53 45 28
I .OhiOO 65 1.06950 40
05 76 55 51
10 88 60 63
15 99 65 74
20 ,311 70 86
25 22 75 97
30 34 80 17.009
3s 4.5 85 20
40 57 90 32
-15 68 95 43
21
Bureau of Indian Standards
BIS is a statutory institution established under the Bureau of Indian Standards Act, 1986 to promote harmonious development of the activities of-standardization, marking and quality certification of goods and attending to connected matters in the country.
Copyright
BIS has the copyright of all its publications. No part of these publications may be reproduced in any form without the prior permission in writing of BIS. This does not preclude the free use, in the course of implementing the standard, of necessary details, such as symbols and sizes, type or grade designations. Enquiries relating to copyright be addressed to the Director (Publications), BIS.
Review of Indian Standards
Amendments are issued to standards as the need arises on the basis of comments. Standards are also reviewed periodically; a standard along with amendments is reaffirmed when such review indicates that no changes are needed,; if the review indicates that changes are needed, it is taken up for revision. Users of Indian Standards should ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of ‘BIS Handbook’ and ‘Standards Monthly Additions’.
This Indian Standard has been developed from.Doc : No. FAD014 ( 0014 ).
Amendments IssuedSince Publication
Amend No. Date of Issue Text Affected
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