Analyses of Liqueurs

More generally these beverages may be classed according to their sugar and alcohol content as follows  

Note and record the following (1) Whether the container is bottle full (2) the appearance of the wine, whether it is bright or turbid and whether there is any sediment (3) condition when opened, whether still, gaseous, or carbonated (4) color and depth of color (5) odor, whether vinous, acetous, pleasant, or foreign and (6) taste, whether vinous, acetous, sweet, dry, or foreign. 

If gas is contained in the wine, remove it by pouring the sample back and forth in beakers. 

Filter the wine, regardless of appearance, before analyzing and determine immediately the specific gravity and such ingredients as alcohol, acids, and sugars, which are liable to change through exposure. 

Determine the specific gravity at 20/40 (in vacuo) by means of a pycnometer as follows Carefully clean the pycnometer by filling with a saturated solution of CrC 3 in H2SO4, allowing to stand for several hours, emptying, and rinsing thoroughly with H2O. Fill the pycnometer with recently boiled distilled H2O 

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