SDEE – Automatic Oenological Distiller
SDEE – Automatic Oenological Distiller – Laboratory Equipment for Quality Control in Wineries, Breweries, Distilleries
SDEE: Digital Laboratory Distiller for wines, spirits and beers, for the determination of Alcoholic Strength by Volume (ABV analysis) and volatile acidity.
SDEE: Automatic Oenological Lab Distiller
Digital Laboratory Equipment compliant with the OIV official method (OIV regulations) for the measurement of alcoholic strength by volume (ABV testing) and volatile acidity – where applicable – in wines, musts, beers, distilled spirits, liquors, as well as foods containing alcohol in general.
FULLY AUTOMATIC OENOLOGIC APPARATUS for alcoholic beverages (wines, musts, beers, distillates), and perfumes or other alcoholic solutions for reliable testing of the alcoholic strength by volume (ABV analysis) and, where applicable, of volatile acidity, sulfur dioxide and sorbic acid.
INTEGRATED STEAM GENERATOR connected directly to tap water, with user-interchangeable demineralization column (autonomy 100 liters – about 400 volatile acidity analyzes). No need for distilled water anymore. At the end of the process, the electronic instrument is automatically and safely locked to avoid any waste of water (automatic stop). Also available without steam generator (mod. SDEE / SV).
SUPER DEE – FEATURES
Automatic distillation unit for fast, high precision results
The enologic lab distiller SDEE allows reliable and accurate results thanks to the electrode system for boiling the sample, and steam current for the determination of volatile acidity
| Wine distillation | 100 ml in 3 ÷ 4 minutes | 200 ml in 6 ÷ 7 minutes |
| Spirits distillation | 100 ml in 4 ÷ 8 minutes | |
| Volatile acidity | 20 ml in 6 ÷ 7 minutes | |
| Sulfur dioxide (SO2) | 50 ml in 6 ÷ 7 minutes | |
| Sorbic Acid | 250 ml in 6 ÷ 7 minutes |
SDEE (or SUPER DEE) is manufactured in compliance with directives 2006/42 EEC and 85/375 / EEC for the safety of analysts, with directive 2014/30 / EU (electromagnetic compatibility) and the official OIV method.
The required sample quantity is 100 or 200 ml for the alcohol content, 20 ml for the volatile acidity and 50 ml for the SO2. For alcohol distillation, the process is performed via electrodes, adding reagents to neutralize and boil the sample.
Unlike steam entrainment stills, SUPERDEE prevents the entrainment of acetic acid into the distillate, which can alter the alcohol determination. It also performs the distillation in just 4 minutes.
The distillate is collected in a volumetric flask mounted on a support connected to an analytical balance. The process is stopped when a predefined volume is collected for the next density measurement.
INDUSTRY 4.0 – The Super DEE distillation unit can be connected to a PC via the RS232 output for easy data sharing and management.
FEATURES
Easy & Intuitive
Control panel with easy-to-read alphanumeric display and keyboard. Manages and controls the microprocessor for :
APPLICATIONS
More analysis
Mainly designed for the determination of the alcohol content, the oenological distiller SDEE can be used to measure volatile acidity (20 ml sample) and SO2 (50 ml).
SDEE Enological Lab Distiller for Wineries, Breweries and Distilleries – Applications
Official method: OIV MA-AS312-01A R2016 par.4.C
The alcoholic strength by volume is the number of liters of ethanol contained in 100 liters of wine, both volumes being measured at a temperature of 20°C. It is expressed by the symbol ‘% vol.
Note: Homologues of ethanol, together with the ethanol and esters of ethanol homologues are included in the alcoholic strength since they occur in the distillate.
Distillation of wine made alkaline by a suspension of calcium hydroxide.
Measurement of the alcoholic strength of the distillate (ABV analysis):
Official method: OIV MA-AS313-02 R2015
The volatile acidity is derived from the acids of the acetic series present in wine in the free state and combined as salts.
Carbon dioxide is first removed from the wine. Volatile acids are separated from the wine by steam distillation and titrated using standard sodium hydroxide. The acidity of free and combined sulfur dioxide distilled under these conditions should be subtracted from the acidity of the distillate. The acidity of any sorbic acid, which may have been added to the wine, must also be subtracted.
Determination of the alcohol content in baked goods
Snacks, bread and sweets
Ethanol is found in many industrial food products (a research conducted in Austria a couple of years ago showed the presence of alcohol in 17 out of 19 children’s snacks), used mainly as an antimicrobial.
Pastry
In addition to food preservation, ethyl alcohol is widely used in pastry as an ingredient. For example, it is used to prepare creams and fillings.
VEGETABLE PRESERVES
determination of sulfur dioxide by distillation
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