See under Malligand device.
Measuring instrument (ebullioscope, ebulliometer) for determining the alcohol content in alcoholic liquids. The first ebullioscopes were developed by Émile Hilaire Amagat, François Marie Raoult, Brossard-Vidal, E. Malligand and Tabarié. Ebullioscopy is the determination of the molecular weight of a liquid from the molecular increase in boiling point. The principle of alcohol determination by means of ebullioscopy is based on the fact that the boiling point of wine decreases with increasing alcohol content. The alcohol type ethanol has a lower boiling point of 78 °C than water. The lower the boiling point...
The Wine lexicon helps me to keep up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to come back often.
Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden