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rom Empiricism to Science: the first wine analysis instruments20 / 03 / 2025
If ancient civilizations already had rudimentary tools to assess the quality of liquids, it was truly in the 18th and 19th centuries that scientific advancements revolutionized oenology. The rise of measuring instruments allowed for a better understanding of fermentation processes and greater control over wine production. Jules Salleron and Jules Dujardin played a crucial role by developing precision instruments such as the ebulliometer, facilitating the determination of the wine's alcohol content.
The first alcohol meter appeared during the Roman era, reflecting ancient knowledge of wine, vineyards, and measuring instruments. However, it was in the 18th and 19th centuries that advancements in winemaking knowledge took on a new dimension, marking the transition from empirical knowledge to a more scientific approach. The pioneers of oenological analysis were Baumé, Gay-Lussac, and later Pasteur, who, during this period, laid the theoretical foundations of fermentation. Antoine Baumé developed a hydrometer to measure the density of grape must and estimate its sugar content, while Joseph-Louis Gay-Lussac refined the measurement of alcohol content. Later, Louis Pasteur demonstrated the role of yeasts in fermentation, paving the way for better control of microorganisms.
These scientific and technical advancements optimized wine production and promoted its export, leading to a true revolution in winemaking.
Following in their illustrious footsteps, Jules Salleron specialized in precision instrumentation and invented the still, the acetimeter, and, most notably, the ebulliometer. Joined by Jules Dujardin, the duo continued to innovate, becoming pioneers in developing instruments for must and wine analysis. Inspired by Pasteur’s work, Jules Salleron focused particularly on fermentation and alcohol determination. The first laboratory stills were designed at that time, in the mid-19th century, and were already being used by tax offices.
The ebulliometer was designed around 1870 by Jules Salleron, who also manufactured and distributed it. His young collaborator, Jules Dujardin, improved this ebulliometer to give it the form we know today. The ebulliometer is an essential instrument in oenology, allowing for the rapid determination of the alcoholic strength by volume (ABV) of dry wines.
The principle of the ebulliometer is based on measuring the boiling point of wine, which depends on its alcohol content. At normal atmospheric pressure, water boils at 100°C, while ethanol boils at 78.4°C. Since wine is a mixture primarily composed of water and alcohol, its boiling point falls somewhere in between. Thus, the lower a wine’s boiling temperature, the higher its alcohol content.
For precise measurement, the device must be calibrated according to atmospheric pressure and altitude, as these factors influence the boiling point. The method is valid for dry wines with an alcohol content below 20% ABV, with an accuracy of approximately ±0.1% ABV.
More information about Dujardin-Salleron ebulliometer
