alcoholometry


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al·co·hol·om·e·ter

 (ăl′kə-hô-lŏm′ĭ-tər) also al·co·hol·me·ter (ăl′kə-hôl-mē′tər, -hŏl-)
n.
An instrument, such as a hydrometer, used to determine the amount of alcohol in a liquid.

al′co·hol·om′e·try n.

alcoholometry

(ˌælkəhəˈlɒmətrɪ)
n
the process of measuring the concentration of alcohol in a liquid, such as in blood or a liquor
Translations
alcolimetria
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References in periodicals archive ?
These are subdivided into Fruit quality and soluble solids; Alcoholometry; Extract; Hydrogen ion (pH) and fixed acids; Volatile acids; Carbohydrates - reducing sugars; Phenolic compounds and wine colour; Oxygen, carbon dioxide and ascorbic acid; Sulphur dioxide, Sulphur containing compounds; Other preservatives - sorbic acid, benzoic acid and dimethyldicarbonate; Wine microbiology; Tartaric acid and its salts; Copper; Iron and phosphorus; Nitrogenous compounds; Fining and fining agents; Correction of tartrate instabilities; and Removal of copper and iron - the Hubach analysis.