Analysis Of Alcoholic Beverages

Every product has its own challenges. With our alcohol analyses, we provide professional support to help you master them.
Especially for beer, strict guidelines apply in Germany, including the "Purity Law". Here, the analysis of the end product is just as important as the quality of the raw materials used. We are happy to take over the testing of all relevant parameters to ensure a flawless product.

As with other foodstuffs, contamination with pesticides, mycotoxins and heavy metals can enter alcoholic beverages via the raw materials. Careful inspection of raw materials is necessary to avoid subsequent contamination in the product.
Furthermore, methanol and ethyl carbamate can be formed in the manufacturing process. These are undesirable by-products for which legal maximum values must be observed.

Benefit from our experience in the field of analysis of alcoholic beverages! From ethanol content to residue analysis, we offer you the full range of necessary analytics.

Depending on the product category, ingredients and alcohol content, different analyses are necessary to meet the legal requirements.

Ethanol content

For all alcoholic beverages, the content of ethanol in the product must be determined. This must be shown on the label from an alcohol content of more than 1.2% vol. and may only deviate within the tolerances specified by the EU. For example, according to Regulation (EU) No. 1169/2011, the alcohol content of beverages with more than 1.2% vol. may only deviate by 0.3% vol.

The ethanol content of alcoholic beverages is determined using the pycnometric method.

Undesirable by-products

During the production of certain alcoholic beverages, undesirable by-products such as methanol and ethyl carbamate may be formed. Ethyl carbamate is formed in stone fruit distillates from prussic acid and is probably carcinogenic. A maximum level of 1000 µg/l applies to stone fruit spirits. Methanol is often found in fruit spirits made from pectin-rich, low-sugar fruit, and here too there are EU-wide raw material-dependent limits.

Extract content

Depending on the product, further chemical analyses are necessary.
The following parameters require special attention:

• Gin and grain: extract content
• Liqueur: total sugar content
• Wine: total sulfurous acid
• Beer: original wort content

The laboratories of the Tentamus Group will be happy to advise you on the individual parameters and perform the necessary analysis.

Microbiological analysis

For some alcoholic beverages, a microbiological analysis is also necessary. In the case of beer, the total bacterial count, coliforms, yeasts, foreign yeasts and beer lactobacilli are examined. Microbiological analysis is also recommended for products such as egg liqueur and cream liqueur since susceptible raw materials are used here. In the case of higher-proof spirits, microbiological analysis is usually not performed due to the high alcohol content.

Sensory analysis, labeling & marketability

In addition, some basic analyses such as a sensory analysis, a check of the total content, a density test and a labeling test are necessary to ensure the marketability of alcoholic beverages.

After we have clarified with you which type of analysis is relevant for your alcoholic beverages, you can simply send your samples to us together with the order form or bring them by in person.

• Regulation (EU) No. 1169/2011 (Food Information Regulation , LMIV).
• Regulation (EC) No 110/2008 (Spirits Regulation)
• Regulation (EU) 2019/34 (Wine Regulation)

This could also be of interest to you:

• Analyses
  
  Residue analysis
  Chemical analyses
  Microbiological testing
  Sensory testing

• Product Categories
  Non-Alcoholic beverages

• Other Services
  Hygiene training
  Sample logistics
  Labeling