Vodka is one of the most popular alcoholic beverages, but to this day there is a huge amount of controversy about what the “correct” strength of vodka should be in order to provide the most acceptable taste and minimize the harmful effects of the drink on the body. But no matter how many degrees it is, it still has a devastating effect on the body.

In the article:

Fortress of vodka

Speaking by the dry definitions of GOST, vodka is an alcoholic drink made from rectified alcohol and prepared water, as the main components and several additional ingredients that determine the taste. The strength depends on a certain ratio of the main components of the drink. Considering that rectified alcohol cannot be stronger than 96 degrees, the strength of the vodka obtained from it is necessarily lower than this value, and its quantitative expression depends on the percentage of water and other components in the resulting drink, ready for consumption. A prerequisite for the preparation of vodka is the treatment of the resulting water-alcohol solution with special adsorbents that reduce the amount of harmful impurities.

According to GOST R 51355-99, the strength of vodka can be 40-45, 50 and 56% with or without the addition of flavoring additives.

GOST R 51355-99

Domestic and foreign producers have several designations for the strength of vodka, expressed in various units:

• Degrees, where the basis is the number of parts by weight of alcohol in the finished drink.
• Percentages, when the volumetric content of ingredients is selected to determine the strength and at the same time the clarification “vol.” (those same “turns”), showing that it is the volumetric parts of alcohol and water that are taken into account.

The domestic designation of the strength of alcoholic beverages in degrees is recognized as the most accurate, taking into account the specific gravity of not only alcohol and water, but also all components of the finished drink. Taking into account that the specific gravity of 1 liter of finished vodka with a strength of 40 ° is 953 grams, by simple calculations it can be established that such a drink contains 572 g of water and 381 g of grain ethyl alcohol.

If the strength is determined in volume units, that the same amount of vodka will contain only 318 g of alcohol and already 635 g of water, i.e. the real strength of such vodka will be, taking into account the contracting of alcohol, only 35 °. The strength of a real drink can be even lower, since the degree of purification of alcohols is not taken into account when determining the volume fraction.

Why is vodka 40 degrees

There are many opinions based on reliable facts and multiple legends why vodka should have a strength of exactly 40 degrees.

You should not believe the widespread belief that such a composition was invented by the great Russian scientist D.I. Mendeleev. Long before his birth, the strength of alcoholic beverages in Russia was checked using the simplest annealing, when the alcohol contained in the solution was simply burned out of the total volume of the liquid. If exactly half of the original volume of the test drink remained, then it was called a polugar and had a strength of about 38 degrees. In the future, the bureaucracy rounded this figure to 40° to simplify tax calculations.

Very many "connoisseurs" of strong alcohol claim that the most pleasant taste sensations arise when drinking drinks with a strength of 45 degrees, and that is why so many varieties of tequila, whiskey or cognac have such a strength. But it is worth noting that these are, in principle, other drinks made not by mixing rectified alcohol and water, but by distilling mash in a distillation cube, similarly to the well-known moonshine. The taste and aroma of drinks of this kind depends on the type of feedstock, the degree of purification and the presence of flavoring additives.

D.I. Mendeleev in his dissertation on the properties of water-alcohol solutions found out that when alcohol and water are mixed in various proportions, a chemical reaction occurs, in which the final volume of the resulting liquid will be less than the initial volume of the mixed ingredients. The scientist found that when mixing 1000 g of water and 850 g of alcohol, the same 40-degree vodka is obtained with a minimal decrease in the total volume of the resulting liquid.

This ratio of alcohol and water in vodka is accepted due to the least burning effect on the mucous membranes of the alimentary tract and the acceptable effect of a water-alcohol solution on the human cardiovascular and nervous system.

Is it only 40 degrees?

The fact that there are many varieties of alcoholic distillates with a strength above 40 about no one raises the slightest doubt, but whether there is vodka with strength indicators different from this “magic” figure.

Somewhat earlier it was already mentioned that alcoholic drinks with a strength of 40-45, 50 and 56 degrees can be called vodka, which is confirmed by the presence of a certain range of vodkas with strength indicators other than 40 o.

Fortress 45°

Some of the elite varieties produced by domestic enterprises have a strength of 45 degrees. Most vodkas are under the Sibirskaya brand, some, especially the export versions of Stolichnaya, Kizlyarskaya Aged, and many other distillery products. Premium 45% vodkas are made from luxury spirits and contain additional softening or flavoring additives.

Vodka "Siberian"

Particular attention in the process of their manufacture is paid to the additional preparation of water extracted from special sources (read about). And if in the manufacture of imported alcoholic beverages in most cases boiled or practically distilled water is used, then Russian vodkas are characterized by the use of especially soft natural water, which has a unique taste.

Fortress 50°

Vodka Absolute

After the monopoly on the production of alcoholic beverages was lifted, private producers began to receive separate varieties of fifty-degree vodka made from high-quality alcohol and specially prepared soft water. Often, in the manufacture of vodka with a strength of 50 o, special flavoring additives were used to reduce the negative impact on the organoleptic indicators of an increased alcohol content.

Do not lag behind domestic producers and their foreign counterparts. Ukrainian vodka "Nemirov Strong", Swedish "Absolut" and "Finland" from the country of Suomi occupy a worthy place on the festive tables. Despite the increased strength, the use of these drinks in small quantities does not cause discomfort.

Fortress 60° and 70°

Koskenkorva Vodka 60%

If you strictly follow the standards, then by definition there is no vodka stronger than 56 degrees. There are similar drinks - gin, whiskey, liqueurs, rum, but the technology of their production is more similar to the manufacture of well-known moonshine, the strength of which after double - triple distillation can also reach 70 degrees.

Rasputin Vodka 70%

Absinthe is also among the champions among strong alcoholic drinks in the world, where alcohol sometimes accounts for 75-85%. In its pure form, it is used by rare gourmets, most often various cocktails are made on the basis of absinthe.

The strongest vodka in the world

Since ancient times, Scotland has been considered the birthplace of the strongest alcoholic beverages. Nowhere else is there a beer with a strength of 41 degrees (more about) and the strongest strong whiskey, which is almost pure, about 92%, alcohol, aged in special oak barrels.

Pincer Shanghai Strength 88.8

Scottish Pincer Shanghai Strength, made from grain alcohol, which has undergone multi-stage purification and flavored with thistle extract, has a strength of 88.8 o. The number 88.8 is no coincidence. The product is mainly for the Chinese market, and the number 8 is considered lucky in China. Despite its strength, the drink has a unique mild taste and is pleasant to drink thanks to a precisely selected recipe.

The softest vodka

Of all the variety of manufacturers and products, it is very difficult to single out the softest. Sometimes the products of famous brands are worse than the unknown product of a small distillery.

Softness is determined mainly by the quality and degree of purification of alcohol. The quality of the activated carbon in the purification column plays a special role. The better and “younger” the coal, the softer the taste passing through it during the production process.

How many degrees according to the standard

Vodka of industrial production can have a fortress according to domestic GOST from 40 to 56 degrees, and according to foreign requirements - not less than 37.5 degrees. Everything else, if it refers to alcoholic beverages, but has no right to be called vodka.

The optimal ratio of the amount of alcohol and water is considered to be 1 to 1.176 mass units. Approximately at this ratio, the density of the finished solution is about 950 kg/m 3 . And although the density is not indicated on the label, this indicator directly affects the speed of intoxication and the magnitude of the subsequent hangover.

Regardless of how many degrees there will be in the drink, it is always necessary to remember that any alcohol in large quantities will bring irreparable harm to health and vodka, even the highest quality, is no exception to this rule.

1. Colombian rum.

2. Whiskey.

3. Aquavit.

4. Grappa.

5. Armagnac.

8. Moonshine.

9. Chacha.

10 Everclear.

Fortress of vodka

Why is vodka 40 degrees

Is it only 40 degrees?

Fortress 45°

Fortress 50°

Fortress 60° and 70°

Koskenkorva Vodka 60%

Rasputin Vodka 70%

The strongest vodka in the world

Pincer Shanghai Strength 88.8

Scottish Pincer Shanghai Strength

The softest vodka

40%, cognacs, whiskey, brandy

However, today in our international rating there is a list of strong drinks that exceed this rate at least twice, reports Top10's.

We bring to your attention the strongest alcoholic drinks from around the world. Most of them are so strong that they are used in cocktails or diluted.

1. Colombian rum.

This drink is considered stronger than other varieties of this drink, with a strength of up to 50%. A pirate alcoholic drink is drunk in a classic combination with cola, as well as undiluted, and as part of many cocktails.

2. Whiskey.

Produce whiskey from yeast, water and natural cereals. The taste of the drink directly depends on the way they are stored and the barrels in which they are aged. Whiskey is often stored in barrels made of oak or cherry wood. It is one of the most beloved products in the UK and the US. Fortress up to 43%.

3. Aquavit.

This is one of the most popular Scandinavian drinks, with a strength of up to 50%. "Akvavit" in translation from "Latin" living water. The main ingredient for creating the drink is potato alcohol, diluted with water. Then, for several weeks and even years, the drink is infused with spices. They drink it exclusively cold, sometimes served frozen to -18 degrees.

4. Grappa.

An Italian drink made from the pulp of a variety of grape varieties. Grappa contains 40-60% alcohol. According to ancient recipes, it is believed that the best grappa is obtained by adding fermented pulp.

5. Armagnac.

The drink is considered the closest relative of French cognac, with a strength of 55%. The main ingredient is grape alcohol. This is one of those drinks that are often consumed undiluted.

6. Gin (juniper vodka).

There are not so many lovers of undiluted gin. Based on gin, a huge number of popular cocktails are made. The fortress is 55%. The simplest and most beloved combination of gin and tonic.

8. Moonshine.

It is twice as strong as traditional vodka, the strength is about 80 - 90 degrees. The preparation of moonshine occurs due to the distillation of mash (alcohol-containing mass) through the moonshine still. Braga is obtained in the process of fermentation of beets, potatoes, cereals.

9. Chacha.

A popular Georgian drink, with a strength of about 70 degrees. It's basically grape brandy. To obtain it, non-varietal, unripe, grapes or grape pomace are used. Most often, the first acquaintance with Chacha occurs when visiting the resorts of Abkhazia.

10 Everclear.

It is considered the strongest alcoholic drink. Alcohol content from 75 to 90% corn or wheat alcohol. Of course, the use of such a drink is rare, it is produced as an ingredient for creating various cocktails.

Vodka is one of the most popular alcoholic beverages, but to this day there is a huge amount of controversy about what the “correct” strength of vodka should be in order to provide the most acceptable taste and minimize the harmful effects of the drink on the body. But no matter how many degrees it is, it still has a devastating effect on the body.

Fortress of vodka

Speaking by the dry definitions of GOST, vodka is an alcoholic drink made from rectified alcohol and prepared water, as the main components and several additional ingredients that determine the taste. The strength depends on a certain ratio of the main components of the drink. Considering that rectified alcohol cannot be stronger than 96 degrees, the strength of the vodka obtained from it is necessarily lower than this value, and its quantitative expression depends on the percentage of water and other components in the resulting drink, ready for consumption. A prerequisite for the preparation of vodka is the treatment of the resulting water-alcohol solution with special adsorbents that reduce the amount of harmful impurities.

According to GOST R 51355-99, the strength of vodka can be 40-45, 50 and 56% with or without the addition of flavoring additives.

Domestic and foreign producers have several designations for the strength of vodka, expressed in various units:

• Degrees, where the basis is the number of parts by weight of alcohol in the finished drink.
• Percentages, when the volumetric content of ingredients is selected to determine the strength and at the same time the clarification “vol.” (those same “turns”), showing that it is the volumetric parts of alcohol and water that are taken into account.

The domestic designation of the strength of alcoholic beverages in degrees is recognized as the most accurate, taking into account the specific gravity of not only alcohol and water, but also all components of the finished drink. Taking into account that the specific gravity of 1 liter of finished vodka with a strength of 40 ° is 953 grams, by simple calculations it can be established that such a drink contains 572 g of water and 381 g of grain ethyl alcohol.

If the strength is determined in volume units, that the same amount of vodka will contain only 318 g of alcohol and already 635 g of water, i.e. the real strength of such vodka will be, taking into account the contracting of alcohol, only 35 °. The strength of a real drink can be even lower, since the degree of purification of alcohols is not taken into account when determining the volume fraction.

Why is vodka 40 degrees

There are many opinions based on reliable facts and multiple legends why vodka should have a strength of exactly 40 degrees.

You should not believe the widespread belief that such a composition was invented by the great Russian scientist D.I. Mendeleev. Long before his birth, the strength of alcoholic beverages in Russia was checked using the simplest annealing, when the alcohol contained in the solution was simply burned out of the total volume of the liquid. If exactly half of the original volume of the test drink remained, then it was called a polugar and had a strength of about 38 degrees. In the future, the bureaucracy rounded this figure to 40° to simplify tax calculations.

Very many "connoisseurs" of strong alcohol claim that the most pleasant taste sensations arise when drinking drinks with a strength of 45 degrees, and that is why so many varieties of tequila, whiskey or cognac have such a strength. But it is worth noting that these are, in principle, other drinks made not by mixing rectified alcohol and water, but by distilling mash in a distillation cube, similarly to the well-known moonshine. The taste and aroma of drinks of this kind depends on the type of feedstock, the degree of purification and the presence of flavoring additives.

D.I. Mendeleev in his dissertation on the properties of water-alcohol solutions found out that when alcohol and water are mixed in various proportions, a chemical reaction occurs, in which the final volume of the resulting liquid will be less than the initial volume of the mixed ingredients. The scientist found that when mixing 1000 g of water and 850 g of alcohol, the same 40-degree vodka is obtained with a minimal decrease in the total volume of the resulting liquid.

This ratio of alcohol and water in vodka is accepted due to the least burning effect on the mucous membranes of the alimentary tract and the acceptable effect of a water-alcohol solution on the human cardiovascular and nervous system.

Is it only 40 degrees?

The fact that there are many varieties of alcoholic distillates with a strength above 40 about no one raises the slightest doubt, but whether there is vodka with strength indicators different from this “magic” figure.

Somewhat earlier it was already mentioned that alcoholic drinks with a strength of 40-45, 50 and 56 degrees can be called vodka, which is confirmed by the presence of a certain range of vodkas with strength indicators other than 40 o.

Fortress 45°

Some of the elite varieties produced by domestic enterprises have a strength of 45 degrees. Most vodkas are under the Sibirskaya brand, some, especially the export versions of Stolichnaya, Kizlyarskaya Aged, and many other distillery products. Premium 45% vodkas are made from luxury spirits and contain additional softening or flavoring additives.

Particular attention in the process of their manufacture is paid to the additional preparation of water extracted from special sources (read about the technology for making vodka). And if in the manufacture of imported alcoholic beverages in most cases boiled or practically distilled water is used, then Russian vodkas are characterized by the use of especially soft natural water, which has a unique taste.

Fortress 50°

Starting from the fifties of the twentieth century, limited batches of Leningradskaya or Stolichnaya vodka with a strength of 50 - 55 o were produced in the Soviet Union, intended mainly for distribution in a network serving foreign tourists or in separate stores for a limited contingent of citizens (more on the production of vodka in the USSR).

After the monopoly on the production of alcoholic beverages was lifted, private producers began to receive separate varieties of fifty-degree vodka made from high-quality alcohol and specially prepared soft water. Often, in the manufacture of vodka with a strength of 50 o, special flavoring additives were used to reduce the negative impact on the organoleptic indicators of an increased alcohol content.

Do not lag behind domestic producers and their foreign counterparts. Ukrainian vodka "Nemirov Strong", Swedish "Absolut" and "Finland" from the country of Suomi occupy a worthy place on the festive tables. Despite the increased strength, the use of these drinks in small quantities does not cause discomfort.

Fortress 60° and 70°

Koskenkorva Vodka 60%

If you strictly follow the standards, then by definition there is no vodka stronger than 56 degrees. There are similar drinks - gin, whiskey, liqueurs, rum, but the technology of their production is more like making well-known moonshine, the strength of which after double - triple distillation can also reach 70 degrees.

Rasputin Vodka 70%

Absinthe is also among the champions among strong alcoholic drinks in the world, where alcohol sometimes accounts for 75-85%. In its pure form, it is used by rare gourmets, most often various cocktails are made on the basis of absinthe.

The strongest vodka in the world

Since ancient times, Scotland has been considered the birthplace of the strongest alcoholic beverages. Nowhere else is there a beer with a strength of 41 degrees (more about the strength of beer) and the strongest strong whiskey, which is almost pure, about 92%, alcohol, aged in special oak barrels.

Pincer Shanghai Strength 88.8

Scottish Pincer Shanghai Strength, made from grain alcohol, which has undergone multi-stage purification and flavored with thistle extract, has a strength of 88.8 o. The number 88.8 is no coincidence. The product is mainly for the Chinese market, and the number 8 is considered lucky in China. Despite its strength, the drink has a unique mild taste and is pleasant to drink thanks to a precisely selected recipe.

The softest vodka

Of all the variety of manufacturers and products, it is very difficult to single out the softest. Sometimes the products of famous brands are worse than the unknown product of a small distillery.

Softness is determined mainly by the quality and degree of purification of alcohol. The quality of the activated carbon in the purification column plays a special role. The better and “younger” the coal, the softer the taste passing through it during the production process.

How many degrees according to the standard

Vodka of industrial production can have a fortress according to domestic GOST from 40 to 56 degrees, and according to foreign requirements - not less than 37.5 degrees. Everything else, if it refers to alcoholic beverages, but has no right to be called vodka.

The optimal ratio of the amount of alcohol and water is considered to be 1 to 1.176 mass units. Approximately at this ratio, the density of the finished solution is about 950 kg/m 3 . And although the density is not indicated on the label, this indicator directly affects the speed of intoxication and the magnitude of the subsequent hangover.

Regardless of how many degrees there will be in the drink, it is always necessary to remember that any alcohol in large quantities will bring irreparable harm to health and vodka, even the highest quality, is no exception to this rule.

98%. And drinks based on alcohol for example: vodka

40%, cognacs, whiskey, brandy

70%. You can stir up moonshine with a concentration of more than 70%. But IMHO, everything that is higher than gin in terms of alcohol, such as sapphire bambay, is not fucking necessary. Well, the alcohol included in these drinks should be of high purity, which is usually indicated by the price of the drink.

2. Depending on the quantity and quality of the consumed rectified alcohol and the method of processing, vodka is divided into:

a) vodka 40N, with a content of 4056 (volume) absolute alcohol,

6) vodka 50%, containing 50% (volume) absolute alcohol,

c) vodka 56%, containing 56% (volume) absolute alcohol,

Non-compliance with the standard is prosecuted by aaion

d) Moscow special vodka 40%, with 40% (by volume) absolute alcohol, flavored with acetic acid and sodium bicarbonate.

III. Raw materials and auxiliary materials

3. The following requirements apply to raw materials and auxiliary materials:

a) rectified ethyl alcohol must meet the requirements of OST / NKPP 278,

b) the alcohol used for the manufacture of 50% and 56% vodkas must meet the additional requirement to withstand the Lang test for at least 30 minutes,

Reprint prohibited.

c) water used in the manufacture of vodka must meet the sanitary requirements for drinking water and have a total hardness of not more than 4.5 German degrees (permanent hardness not more than 3.5 and temporary hardness not more than 1.0 German degrees),

d) activated carbon must meet the requirements of the technical specifications developed for the vodka industry,

e) bicarbonate of soda must meet the requirements of OST / NKTP J470,

f) food acetic acid must meet the requirements of OST / NKles 235,

g) closure material (cork, cardboard capsule, tar, etc.) must meet the requirements of current standards or technical specifications.

IV. Specifications

4. According to organoleptic indicators, vodka must meet the following conditions:

a) appearance - transparent liquid, without foreign particles and turbidity,

b) color-colorless liquid,

c) taste and smell - characteristic of vodka, without foreign taste and zaiah.

6. When storing vodka with capsule capping, a decrease in strength by 0.2% and a loss in volume of 0.6 "/o for each month of storage is possible.

5. According to physical and chemical indicators:

Vodka 40 /„ 60%, 66% and Moscow special 404

V. Packaging (packaging) and labeling

7. Bottling of vodkas 40*/0 and Moskovskoye vodka 40*/0 are made into glassware with a capacity of: 3.0; 1.0; 0.75; 0.615; 0.50; 0.40; 0.375; 0.3075; OD); 0.25 and 0.10 liters.

For restaurants and canteens, it is allowed to pour vodka into glass bottles with a capacity of 5, 10, 15, 20 and 25 liters.

8. Bottling of 50% and 56% vodkas is carried out in containers with a capacity of: 3.0; 1.0; 0.50; 0.25 and 0.10 l, which meets the requirements of standards and specifications for glassware for pouring vodkas and vodka products.

9. 4-20 C is taken as a normal filling temperature.

10. Permissible deviations from the normal volume of bottling vodka in one direction or another should be no more than:

for filling into containers capaciously

tew 3.0 l ...... 8 ml

1,0 . ........... 6.

0,75............6 .

0,615............5 .

0,50............5 .

0,40............4 .

0,375 ............ 4 .

0,3075............ 4 .

0,30............4 .

0,25............3 .

0,10............2 .

11. Capping of vodkas 40% and Moscow special is carried out with a single capsule with a cellophane gasket.

Vodkas 50% and 56% are sealed with a cork stopper with a white parchment lining or a double capsule with a cellophane lining.

12. Corked dishes with vodka are covered with a thin layer of tar around the entire girdle of the neck and sealed with the seal of the manufacturer or pasted over with a parcel without the use of tar.

13. On glassware with vodka stick a label of the sample established for each type of vodka, at the same height from the bottom of the bottle. The label should indicate: the name of the people's commissariat, the head office and the manufacturer's factory; brigade number (performing bottling); the name of vodka and its strength; filling capacity; the price (separately) of vodka, dishes and corks; date of manufacture; . GOST 239-41 *.

The name of the plant, the brigade number and the date of bottling are marked on the label with a composter or on the reverse side with a stamp.

VI. Acceptance rules

14. When accepting vodka, the receiver is obliged to make an external inspection of the package in relation to the integrity of the parcel or seal on the resin, the integrity of the label and the absence of deviations from the rules set forth in Sec. V of this GOST.

15. Sampling. If there are doubts about the compliance of a batch of vodka with the quality indicators of GOST, the consumer has the right to take a sample for control analysis in an amount of at least 1 liter, with the drawing up of an act. At the same time, the seal or parcel on the selected bottles must not be damaged.

A label is attached to the glassware with an arbitration sample, which indicates: the name of the vodka, the name of the factory, the date of bottling, the amount of vodka in the batch, the date and place of sampling and the persons who took the sample.

Part of the sample taken in the amount of 0.5 l (with the act of sampling) is transferred to the laboratory for analysis, the rest of the sample, sealed or stamped by the supplier and the acceptor (or inspector), is stored in case of repeated (arbitration) analysis.

Shelf life of the arbitration sample is 1 month.

The choice of laboratory for arbitration analysis and the place of storage of the sample are established by a written agreement of the parties.

VII. Test Methods

16. Determination of the appearance and completeness of filling. The vodka to be tested is preliminarily checked (by inspection) for the absence of suspended particles and turbidity in it. To determine the completeness of the filling, vodka is poured carefully along the wall into a clean and dry graduated cylinder until the last drops accumulating on the throat of the dishes have expired.

The volume is measured along the lower meniscus of vodka in the cylinder.

Vodna 40 9 / about. 60 e /, b6 ° /, and Moscow special 40 e /, I GOST 239-41

17. The determination of the color and transparency of vodka is carried out in a Dubosque colorimeter, and distilled water obtained by distillation of water treated with potassium permanganate is used to compare color and transparency. To do this, potassium permanganate is dissolved in distilled water until a bright red color that does not disappear for 2 hours is obtained, after which it is subjected to distillation with a 2-ball reflux condenser and a Liebig refrigerator. The first portions of the distillate are discarded, the rest is used for work, keeping in a dark, cool place in a glass bottle with a ground stopper.

In the absence of a colorimeter, pour into test tubes of the same height and diameter (willows of colorless glass) 10 ml each: in one test vodka, in the other distilled water. Columns of liquids in test tubes in transmitted light (and in a darkened stand) should have the same color and transparency.

18. The determination of the taste and smell of vodka is carried out in special tasting glasses, immediately after pouring.

19. The determination of the strength of vodka in true volume percent is carried out after preliminary distillation with a metal alcohol meter, in accordance with the rules set forth in the official tables for the alcohol meter.

Yves 250 ml of vodka, subjected to distillation with a Liebig refrigerator, collect 200 ml of shoulder strap, which is brought to the original volume (250 ml) with distilled water. After thorough mixing of the alcohol-water mixture, the strength is determined in it with a metal alcohol meter. When taking 250 ml of vodka for distillation and bringing the distillation to the original volume, it is necessary to strictly observe the temperature conditions (20 * C).

The determination of the apparent strength of vodka is carried out with a metal alcohol meter without preliminary distillation.

20. Determination of alkalinity. Measure 100 ml of the test vodka into a 200 ml Erlenmeyer flask and titrate it in the presence of 2 drops of methyl orange with 0.1 N hydrochloric acid solution. The addition of acid is carried out until the moment when the yellow hue of the color changes to pinkish.

The number of milliliters of 0.1 N hydrochloric acid used for titration of 100 ml of vodka determines its alkalinity.

21. The determination of the content of aldehydes in vodka is carried out colorimetrically, by comparison with standard solutions of 0.0002; 0.0004; 0.0008; 0.0012 and 0.002% by volume of acetaldehyde in 40% pure and beealdehyde alcohol, under conditions of the same strength of the tested vodka and standard solutions.

Pour 10 ml of the test vodka (50% and 56% vodka is preliminarily adjusted to 40% strength) into a 20 ml tube of colorless and transparent glass with a ground-in stopper, and into other similar test tubes, 10 ml each of the above solutions of aldehyde types. Then 4 ml of Guyon's reagent are added from the buret to each tube. The test tubes are stoppered, their contents are shaken well and placed in a rack. In 20 minutes. the color of the test vodka is compared with the color of aldehyde types and, by the coincidence of the colors, the quantitative content of aldehydes in the test vodka is determined. The numerical value of the result obtained for conversion to absolute alcohol is increased by 2.0 times.

Preparation of solutions of aldehyde types. Solutions of aldehyde types are prepared by appropriate dilution of the basic exactly 0.1% by volume solution of acetaldehyde (CH,CHOH) in 40% bessivuine and beealdehyde alcohol at a temperature of 20*C. In this case, it is necessary to carefully observe the temperature conditions and the accuracy of the volumes. Store solutions of aldehyde types and especially basic solutions in a cool place, in flasks with well ground stoppers.

Preparation of Guyon's reagent. A portion of the basic fuchsin 1 g is dissolved in 1 liter of distilled water. After complete dissolution of fuchsin, 25 ml of a freshly prepared solution of acidic sodium sulfite (sp. w. 1.262) is added to the resulting solution. When the liquid acquires a slightly pink color, 4.8 ml of chemically pure sulfuric acid (sp. w. 1.84) is added to it.

To decolorize the solution, it is kept in bright light (for several days) until a slightly yellowish color is obtained. A properly prepared solution should have a pronounced smell of sulfur dioxide and not give color with 40% aldehyde-free alcohol.

The reagent should be stored in a cool place, in a bottle with a well ground stopper.

22. Determination of the content of fusel oil is carried out colorimetrically, by comparison with standard solutions of isoamyl alcohol (boiling point 132 * C, sp. w. 0.815), in 40% fusel-free and beealdehyde alcohol.

The strength of the tested vodka and standard solutions should be the same, so 50% and 56% vodka is diluted first to 40% strength. Measure into Saval's flask

Price 30 kop.

Vodna 40%, 60%, 56°/* and Moscow special 40°/ in

exactly 10 ml of the tested vodka is poured, and 10 ml of the corresponding standard solutions are placed into other similar cones. 15 drops of a 1% solution of salicylic aldehyde (in 96% fumes-free and aldehyde-free alcohol) are added to each flask, and after shaking, 10 ml of chemically pure sulfuric acid (sp. w. 1.84) is poured. The acid is poured carefully, along the wall, so that, without mixing with the liquid, it is located at the bottom of the flask.

After the acid is poured into all the flasks, their contents are quickly mixed: After 20 minutes. the color of the tested vodka is compared with the color of standard solutions, and the quantitative content of fusel oil is determined by the coincidence of the colors. The numerical value of the result obtained is multiplied by 2.5 to convert to absolute alcohol.

Preparation of standard scale solutions

*) A 0.1% solution of nzoamnlovosr alcohol (basic solution) is obtained by diluting 1 ml of isoamyl alcohol (sp. wt. 0.815, boiling point 132 * C) to 1000 ml 40 w / w with alcohol-free and aldhydic alcohol,

b) the first series of standard solutions with a content of 0.0002; 0.0004; 0.0008; 0.0012 and 0.002 *, isoamyl alcohol is obtained by adjusting 2.0; 4.0; 8.0; 12.0 and 20.0 ml of the stock solution of isoamyl alcohol, 4Cr/, fumesless and beealdehyde alcohol up to 1000 ml,

c) the second, third, fourth, fifth and sixth series of types are obtained by bringing to 1000 ml 2.0; 4.0; 8.0; 12.0 and 20.0 ml of isoamyl alcohol, but not with fussless and aldagide-free alcohol, but with the corresponding solutions in the latter of acetaldehyde (CH, COH). The preparation conditions with regard to temperature and accuracy of volumes, as well as the storage conditions for solutions of isoamyl alcohol scales, are the same as for the scale of acetic aldehyde solutions.

Note. Dm opreheaine of vague oil and vodka use that series of nyaaaaaa

solutions in which the content of acetaldehyde corresponds to the amount determined according to clause 21.

23. Determination of the content of esters in vodka. To 200 ml of the test vodka, 10 ml of a 10°/o barium chloride solution are added and subjected to distillation with a Liebig condenser. The shoulder strap obtained in an amount slightly larger than 150 ml is adjusted with distilled water to 200 ml (a shoulder strap of 50 * "0 and 56 in / 0 vodka is adjusted with distilled water to 40 ° / 0 concentration) and boiled for 15 minutes in a flask with a reflux condenser After cooling, in which the upper part of the refrigerator should be closed with a tube of soda lime placed at an angle to the refrigerator, the solution is titrated with 0.1 N sodium hydroxide solution in the presence of 3 drops of phenolphthalein until a persistent pink color appears.

After that, 10 ml of 0.1 N sodium hydroxide solution are added to the contents of the flask and refluxed for 20 minutes.

After cooling the test sample, with the same precautions, 10 ml of a 0.1 N solution of sulfuric acid is poured into the flask from a burette and the excess is titrated with alkali.

The number of milliliters of alkali used for saponification of esters is recalculated for acetic ethyl ether according to the formula:

v 5-8.8.0.100 l \u003d-j--

a - the amount of ml of exactly 0.1 n NaOH solution used for saponification of esters.

8.8 is the amount of acetic ethyl ether in mg, corresponding to 1 ml of 0.1 N alkali solution,

b - the strength of the tested vodka in %%.

24. Determination of the content of methyl alcohol (according to the Denizier method). Qualitative determination: in a test tube with a flat bottom, made of colorless and transparent glass, with a ground stopper, mix: 0.1 silt of alcohol (obtained from the first distillation fractions of 5 ml of the test vodka), 5 ml of a one percent solution of potassium permanganate and 0.2 ml of sulfuric acid (sp. w. 1.84). After 3 minutes, 1 ml of a cold-saturated solution of oxalic acid is added to the mixture. When the liquid acquires a slightly yellow color, another 1 ml of chemically pure sulfuric acid beats is added to it. in. 1.84, which leads to its complete discoloration. After that, 5 ml of Guyon's reagent are added, mixed and left to stand for 20-25 minutes. The presence of a purple color indicates the content of methyl alcohol. Acetaldehyde under these conditions either does not give color or gives a very weak color, which disappears within 15-20 minutes.

For the preparation of Gayon's reagent, see section 21.

VIII. Storage and transportation

25. Storage and transportation of vodkas is carried out in wooden boxes of the sample established for each size of dishes.

During storage and transportation, vodka bottles should be kept in an upright position.

Stayadartgm L77416. Lodimsano for publication 26/111 1941_U "p. sh. Circulation 10,000 ah. 3 "m" 1033

Homograph* .Moscow printing*!*, Lshi ver.. b

This post is dedicated to those who drank it and survived to this day ...

Golden autumn, 1 rub. 15 kopecks. - "Zosya"
Vasisubani, 2 rubles 00 kopecks. - "With Vasya in the bath"
Port wine 777, 3 rubles 40 kopecks - "Three axes", "Logging"
Bile mitzneh, 1 rub. 70 kopecks. - "Biomycin"
Import substitution, it turns out, was relevant in the days of the Soviet Union.

Vermouth, 1 rub. 50 kop. - "Vera Mikhailovna", "Vermouth"
Aroma of gardens, 1 rub. 80 kop. - "Fragrance of backsides"
Autumn garden, 1 rub. 70 kop. - "Fruit-profitable"
Port wine 33, 2 rub. 15 kopecks - "33 misfortunes"
Rkatsiteli, 2 rubles. 50 kopecks - "Doggy style to the target"
Caucasus, 2 rubles 50 kopecks - "The Beggar in the Mountains"
Anapa, 2 rubles 30 kopecks. - "Sunstroke"
Fruit wine, 1 rub. 30 kopecks - "Tears of Michurin"
The most legendary "chatter" of the USSR

Port wine "AGDAM", alcohol 19 vol.%, price 2 rubles. 60 kopecks, - as soon as they didn’t call it - “Like ladies”, “Agdam Bukharyan”, “Agdam Zaduryan”, etc., etc.
This infernal mixture of fermented grape juice, sugar and potato alcohol in the country of victorious socialism was drunk by all the homeless, students, and academicians.
Agdamych completed his victorious march across the expanses of the country only in the 90s after the destruction of the cognac factory in the town of Agdam, the most famous city of Azerbaijan, which is now completely wiped off the face of the earth ...

At the request of workers in the alcohol field:
Dessert drink "Volga Dawns", fortress 12% vol., sugar-24%, price - 1 rub. 15 kopecks - a glorious representative of the Soviet "Shmurdyaks".
As a rule, this "dessert" was tried only once, because. the second time, the urge to vomit began at the very first mention.

“Natural herbal tincture with tonic properties” is the long name on the label of another legendary drink of the 70s, Abu Simbel Balsam.
Capacity 0.83 l., fortress 30 degrees, price - 5 rubles. 80 kop.
As we, students of primary courses, were enlightened by experienced senior students in the Tallinn hostel: “Abu” is the best “boot-layer”.
The cork, they taught, must be opened very carefully so as not to damage it, and the bottle must not be thrown away in any case: after emptying, you need to pour ordinary port wine into it, carefully cork it, and - everything is ready for the next romantic date!

And finally, one of the main "gifts" of N.S. Khrushchev to the Soviet people - the wine of Algeria, which, with the light hand of domestic "winemakers", turned into "Solntsedar", "Algerian" and "Pink Vermouth".
The people who survived, having tasted this muck, dubbed it “ink”, “paint for fences”, “insecticide”, etc., etc., but nevertheless, almost 5 million deciliters of this swill came to the Union by tankers, which with difficulty steamed after draining in the village of Solntsedar near Gelendzhik. It was all about the price: "Alzhirskoye" - 14% and 65 kopecks !!!, "Solntsedar" - 20% and 1 rub. 25 kopecks!
A 3-liter jar of "Solntsedar" for 8 rubles. 80 kopecks - my first alcoholic experience with my comrades in the 8th grade in Moscow, it is simply impossible to find decent words to describe the state of the next day.
The Solntsedar, which became a symbol of the era of stagnation, harvested its deadly harvest in the vastness of the USSR until 1985, when Gorbachev, who went down in the history of the country's wine consumption as the Mineral Secretary, began the fight against drunkenness and alcoholism.

"Moscow special vodka"
0.5 l, 40%, price 60 rubles 10 kopecks,
Dishes 50 kopecks, cork 5 kopecks. 1944 - "Kitch"
"Vodka" 0.5 l, 40%, price 3 rub. 62 kop.
1970 - "Crankshaft"
"Vodka" 0.5 l, 40%, price 4 rubles 70 kopecks.
1982 - "Andropovka",
she, - "First Grader" (released in early September),
she, - "Yurkin's dawns" (according to the film)
Vodka "Russian" 0.33l, 40%,
I don’t remember the price, in a Pepsi bottle - Raiska
(in honor of the wife of the "Mineral Secretary of the CPSU" Gorbachev)
Vodka "Russian" 0.1 l, 40% - "Yogurt of the homeless"
I don't remember the price.
Vodka "Strong" ("Krepkaya-Strong"), 0.5 l, ABV 56%.
This very rare vodka of the USSR period, with a strength of 56%. sold mainly to foreigners. The legend about its appearance is associated with the name of Stalin: they say, the leader, who had a weakness for polar explorers, asked them at one of the receptions what they drink during the winter, to which they replied: alcohol diluted to the strength of the parallel, on which they the moment of consumption is at the Pole - 90%, Salekhard - 72%, etc., and already at the next Kremlin reception on the occasion of the award, Stalin treated the conquerors of the North with specially prepared vodka with a strength of 56%, which corresponded to the geographical latitude of Moscow.

Peppers are not only for colds!

And we went with her together, as if on a cloud,
And we came with her to Beijing hand in hand,
She drank Durso, and I drank Pepper
For the Soviet family, exemplary!”

After these lines, Alexander Galich simply does not want to tritely comment on this one of the most popular tinctures of the USSR, therefore, only the facts from the labels:

Bitter tincture "Pepper", 0.5 l, 1991,
35%, the price with the cost of dishes is 8 rubles 00 kopecks.
"Ukrainian horilka with pepper", 0.7 l, 1961,
40%, the price with the cost of dishes is 4 rubles. 40 kop.

There was still in the USSR Tincture "Pepper", 30%, has been produced since 1932, but for more than 30 years of collecting, I never came across a single bottle of it, because it was not just an infusion of different varieties of allspice and the first a remedy for a cold, but also a real holiday for all drinking citizens of the country of the Soviets.





And the port is Taribana. This is death. It was impossible to break the bottle with anything, 0.8l were imported, non-standard bottles, they were not accepted.
Classic 90s)