Spirits and alcoholic beverages
Our institute has a long experience in the field of quality assurance of spirits. In addition to the analytical laboratory performance of spirits we also offer the sensorial assessment of the products as well an evaluation of labelling in accordance of German and European law. Our know-how in this field helps you to launch your product. In according to that we are able to advise you in fitting out the right category of spirit drinks as well as the right labelling.
Hereafter you can find an overview of the common parameters for a wine analysis.
For detailed information of the particular parameter klick on the underlined category or parameter, respectively. If you need an analysis of a parameter which you cannot find in the list and also not in the parameter overview please contact us directly, because we are able to analyse much more parameters.
Basic Parameters for spirit analysis
Basic analysis
- Alkocol (Total alcohol, actual alcohol)
- Sugar bevor and after inversion
- Sugar (Sucrose, glucose, fructose)
- Density
- pH-value
Determination of alcohol
higher alcohols, ester und methanol
- Acetaldehyde
- Methylacetate
- Ethylacetate
- Methanol
- 1,1 Diethoxyethane
- Butanol-2
- Propanol-1
- Isobutanol
- Isoamylacetate
- Allylalcohol
- Butanol-1
- 2-Methyl-1-Butanol
- 3-Methyl-1-Butanol
- Ethylcapronate
- n-Amylalcohol (IS)
- Ethyllactate
- Hexanol-1
- Ethylcaprylate
- Benzaldehyde
- Ethylcaprinate
- Phenylethylacetate
- Ethyllaurate
- Benzylalcohol
- Phenylalcohol
- Acetoin
- Diethylsuccinate
- Isopropanol
Sensorial analysis
Label check
Further parameters
Total acid
Hydrocyanic acid
Ethylcarbamate (Urethan)
Urethane after UV exposure
- Urethane after UV exposure
Glycyrrhizinic acid
- E102 – Tartrazine
- E103 – Resorcinyellow
- E104 – Chinolinyellow
- E105 – FastYellow AB
- E107 – Yellow G2
- E110 – Yellow-orange
- E122 – Azorubine
- E123 – Amaranth
- E124 – Cochenillered
- E127 – Erythrosine B
- E128 – Acid Red 1 2G
- E129 – Allura Red AC
- Bordeaux Red
- Acid Red 4
- E131 – Patentblue V
- E133 – Brilliantblue
- Echtblausalz BB
- E142 – Green S (Lissamine Green B)
- E151 – Brilliantblack BN
- Natamycin (syn. Pimaricin)
- Sorbic acid
- Benzoic acid
- Salicylic acid
- PHB-methyl ester
- PHB-ethyl ester
- PHB-propyl ester
- Aluminium (Al)
- Arsenic (As)
- Lead (Pb)
- Boron(B)
- Chrome (Cr)
- Ferric (Fe)
- Cadmium (Cd)
- Potassium (K)
- Calcium (Ca)
- Cobalt (Co)
- Copper (Cu)
- Magnesium (Mg)
- Manganese (Mn)
- Sodium (Na)
- Nickel (Ni)
- Phosphorus (P)
- Selenium (Se)
- Zinc (Zn)
- Tin (Sn)
Sensory faults and contamination
- 2-Aminoacetophenone
- 4-Ethylphenole und 4-Ehtylguajacole
- Diacetyl
- Naphthalene
- Styrene
- Trichloranisole
- Chloranisole und Bromanisole
- Dimethylphthalate (DMP)
- Diethylphthalate (DEP)
- Dibutylphthalate und Diisobutylphthalate in the sum(DBP+DiPB)
- Di-n-Octylphthalate und Diethylhexylphthalate (DNOP + DEHP)
- D/H (I) in ethanol
- 13C/12C in ethanol
- 13C/12C in sugar
- 18O/16O in wine water
- 18O/16O in ethanol
- 14C in carbon dioxide
- 13C/12C in carbon dioxide
Coumarin
Santonin, Aloin
- Santonin
- Aloin
Coffein, theobromine, theophylline
- Coffeine
- Theobromine
- Theophylline
Vanillin, ethylvanillin, piperonal
- Vanillin
- Ethylvanillin
- Piperonal
Whisky-Lactones
- Whisky-Lactones
Anethole
- Anethole
GC-TOF spektrum
- GC-TOF Spektrum
Egg liqueur, liqueur with egg or emulsion liqueur
Egg yolk and cholesterol
- Egg yolk and cholesterol
- Egg yolk with Content of Phosphor
Fat
- Fat
Milk fat
- Milk fat
Assessment of neutral alcohol
Test on volatile nitrogen-bases
- Test on volatile nitrogen-bases
Furfural-Test
- Furfural-Test
Evaporation residue and ash content
- Evaporation residue and ash content
Permanganate-Test
- Permanganate-Test
UV-Test
- UV-Test
Aldehyde (expressed as acetaldehyde)
- Aldehyde (expressed as acetaldehyde)
Ester (expressed as ethyl acetate)
- Ester (expressed as ethyl acetate)