Information on Liqueur Gauging and Blending Methods


This section lists some articles which give background information on the methods used in AlcoDens LQ for liqueur gauging and blending.

Click on the links below to read the articles.

  1. Converting Liqueur Recipes to Product Specifications
    There are two alternatives for how the instructions for making a particular liqueur can be formulated. In many cases the instructions are given in the form of a recipe, and flavor houses often issue recipes based on using their products. However, giving the instructions in the form of a "product specification" is much more versatile and is the method used in AlcoDens LQ. This article describes the two methods in more detail and explains how to convert a liqueur recipe into a product specification.

  2. Measuring ABV or Proof Obscured by Sugar
    To determine a single property like alcohol content of a mixture containing alcohol and water only you need only one measurement. The measured variable is usually the density and then AlcoDens or Alcohol Tables can be used to convert the reading to an alcohol content. But when a second substance like sugar is present it will also impact on the density and is said to obscure the alcohol. The way around this problem is to measure two separate properties of the mixture. This article explains how it is possible to simultaneously determine the alcohol and sugar contents of a liqueur or infusion by measuring the density and the refractive index. These two measurements are well within the scope of craft distillers and the equipment needed is very affordable.