Marie Faber
While ancient civilizations already had rudimentary tools to assess the quality of liquids, it was truly in the 18th and 19th centuries that scientific advances revolutionized oenology. The rise of measuring instruments allowed for a better understanding of fermentation processes and better control of wine production. Jules Salleron and Jules Dujardin played an essential role in developing precision instruments such as the ebulliometer, facilitating the determination of wine's alcoholic strength.
The first hydrometer appeared in Roman times, testifying to the ancient knowledge of wine, vineyards, and measuring instruments.
However, it was in the 18th and 19th centuries that the evolution of knowledge about winemaking took on a new dimension, marking the transition from empirical knowledge to a more scientific approach.
The precursors 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 alcoholic strength.
Later, Louis Pasteur demonstrated the role of yeasts in fermentation, paving the way for better control of microorganisms.
These scientific and technical advances made it possible to optimize wine production and promote wine exports, marking a true revolution in its making.
In their illustrious wake, Jules Salleron specialized in precision instrumentation and invented the still, the acetometer, and, most importantly, the ebulliometer. Joined by Jules Dujardin, the duo continued to innovate, becoming pioneers in the development of instruments for analyzing musts and wines. Inspired by Pasteur's work, Jules Salleron was particularly interested in fermentation and the determination of alcohol. The first laboratory stills were designed during this period, in the mid-19th century. They were already 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 rapid determination of the alcohol 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 and ethanol at 78.4°C. Wine, being a mixture primarily composed of water and alcohol, will have an intermediate boiling point. Thus, the lower a wine's boiling temperature, the higher its alcohol content. To perform an accurate measurement, it is necessary to calibrate the device according to atmospheric pressure and altitude, as these factors influence the boiling point. The method is valid for dry wines below 20% Vol., with an accuracy of approximately ±0.1% Vol.
Learn more about the Dujardin-Salleron ebulliometer
