Quick method named after the German chemist Dr. Hans Rebelein (1916-1975) for determining substances in wine such as alcohol content, residual sugar, free and total sulphurous acid, tartaric acid and lactic acid. Although the method is no longer scientifically up-to-date, it is still often used. It requires certain equipment such as glass apparatus, test tubes, heaters, laboratory alarm clocks and magnetic stirrers, as well as chemicals such as potassium chromate, potassium iodide, sodium thiosulphate, nitric acid, sulphuric acid and starch. Dilutions may have to be used.
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Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien