Rapid determination of alcoholic strength of egg liqueur using steam distillation and oscillation-type densimetry with peristaltic pumping

The parameters for the automatic steam distillation were optimised for the analysis of egg liqueur samples (100% steam power, sample weight 25 g, 130 s distillation time, 50 ml receiver). Validation has proved the method robust and precise. The relative standard deviation was below 0.56% in all cases. By analysing spirit samples under routine conditions, a high correlation (R = 0.999) with the reference method was achieved.