Analytical Testing methods of alcoholic beverages according to fssai manual

1. ALCOHOLIC BEVERAGES
ANALYTICAL TESTING METHODS
PRESENTATION BY:
SRUTHI JOSYULA
1008-16-804-015
B.Tech(3/4)FOOD PROCESSING TECHNOLOGY
UCT-OU

2. INDEX:
• INTRODUCTION
• TYPES OF ALCOHOLIC BEVERAGES
• ANALYTICAL TESTING METHODS (FSSAI)

3. INTRODUCTION:
• There was no regulation on alcohol in our country, and this move by
FSSAI is a first. They have been working on this for past two years
to develop standards for alcohol limit. FSSAI is now moving along
the lines of Bureau of Indian Standards and International
Organization of Vine and Wine.
• Adhering to the FSSAI Act, 2006, the new standards deem any
beverage with over 0.5 percent of alcohol as an alcoholic
beverage, and this will be applicable on not just domestic products
but even those that are imported.
• “The regulations are being made with the aim to control the
market of alcohol manufacturers and also to ensure that people
consume a safe drink”.
• FSSAI dated 19th March 2018 has published the Food Safety and
Standards (Alcoholic Beverages) Regulations, 2018 under Section 92
of the Food Safety and Standards Act, 2006 (“Act”)

4. TYPES OF ALCOHOLIC BEVERAGES
• Rum
• Gin
• Whisky
• Brandy
• Beer
• Vodka
• Wine
• Toddy
• Fenny (Cashew & Coconut) etc.

5. ANALYTICAL TESTING OF ALCOHOLIC BEVERAGES :
S.NO METHODS
1. Determination of Ethyl alcohol content
2. Determination of Residue on evaporation
3. Determination of Total acidity (as tartaric acid)
4. Determination of Volatile acids (as acetic acid)
5. Determination of Esters
6. Determination of Higher alcohols
7. Determination of Aldehydes
8. Determination of Furfural
9. Determination of Copper / Iron
10. Determination of Methyl alcohol
11. Determination of Sulphur dioxide
12. Determination of Tannins in wine
13. Determination of Extracts in wine

6. 1.Determination of Ethyl Alcohol Content
 Pycnometer Method or Hydrometer Method (after distillation).
 Apparatus: Pycnometer Method
a) Distillation Unit
b) Pycnometer: 50 ml capacity / SG Hydrometer , Short range (0.96 – 1.00).
c) Thermometer: 0-1000C.
d) Volumetric flask: 200 ml capacity
 Procedure: Transfer exactly 200 ml of alcoholic drink into a 500 ml distillation flask
containing about 25 ml of distilled water and a few pieces of pumice stone.
Distil the contents in about 35 min
collect the distillate in a 200 ml volumetric flask
Bring the distillate to room temperature
make up to volume with distilled water
mix thoroughly distillate
 NOTE:
Distillation method (for products
containing high volatile acids)

7.  Find out the specific gravity(SG) of the distillate :
%Alcohol (v/v) = 8610.6 – (16584 x SG) + (7973.3 x SG 2)
 Therefore, Percentage of Alcohol:
NOTE:
fl oz= fluid ounce
• 12 fl oz =354.882ml
• 8-9 fl oz =236.588ml
• 5 fl oz =147.868ml
• 3-4 fl oz =88.7206ml
• 2-3 fl oz =59.1471ml
• 1.5 fl oz =44.3603ml

8. 2.Determination of Residue on evaporation
 Apparatus:
a) Hot Air oven
b) Water bath
c) Desiccator
d) Glass bowl, 250 ml capacity
e) Volumetric flask, 200 ml
 Procedure: Transfer 200 ml of alcoholic drink into a dried, weighed (W) glass bowl
evaporate on a water bath
Wipe the external sides of the bowl and keep in an hot
air oven maintained at 100 ± 10°C for 2 hrs
Cool in a desiccator and weigh the dish (W1)
Repeat till constant weight is obtained
Calculate the % residual solids
 Calculation:
Where, W1 = weight of glass bowl with dry residue,(g)
W = weight of empty glass bowl,(g)
V = volume of liquor taken for the estimation,(ml)

9. 3. Determination of Total acidity (as tartaric acid)
 Method I (For Colorless Liquors):
 Reagents:
a) Standard sodium hydroxide -0.05 N
b) Phenolphthalein indicator
 Calculation:
 Procedure:
Take 50 ml of liquor sample
add about 200 ml neutral distilled water
Titrate against standard sodium
hydroxide using Phenolphthalein
indicator
Where, V1 = alcohol % by volume
V = volume of std. NaOH used for titration, in ml

10.  Method II (For Coloured Liquors such as Wine, Toddy)
 Apparatus:
a) pH Meter
b) Magnetic stirrer
c) Beaker 250 ml capacity
 Reagents:
a) Standard NaOH, 0.05 N
b) Buffer solutions of pH 4.0, 7.0 and 9.2
 Procedure:
Calibrate and standardize the pH meter using the buffer solutions
~100 ml of distilled water in a beaker and put a magnetic bead
place the beaker on a magnetic stirrer
Carefully immerse the electrode of the pH meter into the water
titrate against standard NaOH solution to pH 8.2
add 50 ml of liquor sample to the pH adjusted water and titrate to pH 8.2.
Note down the volume of NaOH required
 Calculation:
For wines:
Where,
V1 = Volume of wine taken for estimation
V = Volume of std. NaOH used for titration, in ml
Note:
1 ml of 0.05N NaOH is equivalent to 0.00375 g of
tartaric acid.

11. 4. Determination of Volatile acids (as acetic acid)
 Reagents :
a) Standard Sodium Hydroxide, 0.05N
b) Phenolphthalein indicator
 Procedure:
Take 50ml distillate collected during the determination of ethyl alcohol for volatile acidity determination
titrate against std. NaOH using phenolphthalein indicator
 Calculation:
a) For liquors:
Where,
V = volume of std. NaOH used for titration, in ml
V1 = alcohol % by volume
b) For wines:
Where,
V1 = Volume of wine taken for estimation
V = volume of std. NaOH used for titration, in ml
Note: 1 ml. of 0.05N NaOH is equivalent to 0.003g of acetic acid.

12. 5. Determination of Esters
 Reagents:
a) Standard Sodium Hydroxide, 0.1N
b) Standard Sulphuric acid, 0.1N
 Procedure:
 Carry out a blank simultaneously taking 50ml of distilled water
instead of distillate in the same way. The difference in titre value
in millilitres of standard sulphuric acid gives the equivalent ester.
To the neutralized distillate from the volatile acidity determination
add 10ml of Std. NaOH
reflux on a steam bath for 1hour
Cool and back titrate the unspent alkali against standard sulphuric acid
 Calculation:
Where,
V = difference of titer value of std.H2SO4 used
for blank and sample, in ml
V1 = alcohol % by volume
 Note: 1 ml. of 0.1N NaOH is equivalent to
0.0088g of Ethyl acetate.

13. ANY QUERIES???