ISO 2448-1998 PDF

Full title and description

ISO 2448:1998 — Fruit and vegetable products — Determination of ethanol content. This International Standard specifies a chemical method for measuring ethanol present in fruit- and vegetable-derived products (juices, purees, jams, marmalades and similar), including instructions for sample preparation, distillation, oxidation and titration to express ethanol as a percentage by mass (solids) or grams per 100 ml (liquids).

Abstract

ISO 2448:1998 defines a steam‑distillation separation of ethanol from the sample followed by oxidation with potassium dichromate in sulfuric acid and back‑titration of excess dichromate with ammonium iron(II) sulfate (using iron(II)-1,10-phenanthroline as indicator). The method is intended for fruit and vegetable products containing up to 5 % (m/m) ethanol and includes special handling for products containing essential oils (removal described in an annex).

General information

• Status: Published (Edition 2, confirmed standard).
• Publication date: August 1998 (Edition 2: 1998-08, commonly dated 5–6 August 1998 in catalogues).
• Publisher: International Organization for Standardization (ISO), prepared by ISO/TC 34/SC 3.
• ICS / categories: 67.080.01 — Fruits, vegetables and derived products in general.
• Edition / version: Edition 2 (1998); revises ISO 2448:1973.
• Number of pages: 6 pages (published text normally listed as 6 pages in ISO catalogue).

Scope

This International Standard specifies a chemical analytical procedure for the determination of ethanol in fruit‑ and vegetable‑derived products. It applies to products with ethanol content up to 5 % (m/m). The standard covers both liquid and solid/semisolid matrices; results are reported as percentage by mass for solids or grams per 100 ml for liquids. Products with essential oils require a preparatory step to remove oils before analysis (see annex). The method is not applicable to samples whose ethanol content exceeds the stated limit.

Key topics and requirements

• Principle: separation of ethanol by distillation followed by oxidation with potassium dichromate in sulfuric acid and back‑titration of excess dichromate with ammonium iron(II) sulfate (indicator: iron(II)-1,10-phenanthroline).
• Applicability limit: intended for products containing ≤ 5 % (m/m) ethanol.
• Sample preparation: homogenization instructions for solids and liquids and guidance for choosing sample mass/volume so the distilled ethanol amount falls in the working range.
• Reagents and apparatus: analytical‑grade reagents (sulfuric acid, potassium dichromate, potassium permanganate where required, ammonium iron(II) sulfate) and standard distillation apparatus, volumetric flasks, burettes and balances of appropriate accuracy.
• Special procedures: removal of interfering essential oils (annex), and notes on repeatability and expression of results (calculation formulas for solids and liquids).
• Reporting: ethanol content expressed as % (mass) for solids or g/100 ml for liquids, with specified rounding and calculation steps.
• Quality control: recommendations for reagent standardization and checks on distillation recovery to limit ethanol losses.

Typical use and users

Laboratories performing compositional and quality testing of fruit and vegetable products (food testing laboratories, quality control departments of food processors, regulatory and research laboratories) use this method to quantify low levels of ethanol arising from fermentation or processing. It is used for product specification checks, compliance testing, and R&D where monitoring ethanol formation or residual content is required.

Related standards

ISO 2448:1998 replaces ISO 2448:1973. Other related or complementary standards address ethanol measurement in specific matrices (for example methods tailored to certain juices or beverages) and national/adopted versions (examples: BIS IS 15096:2002, GOST ISO 2448:2013 equivalents noted in catalogue listings). Laboratories may also consult other ISO/TC 34 methods for fruit and vegetable analyses where matrix‑specific procedures exist.

Keywords

ethanol determination, fruit and vegetable products, distillation, potassium dichromate titration, ammonium iron(II) sulfate, 1,10‑phenanthroline, food analysis, ISO 2448, alcohol content, essential oils (annex).

FAQ

Q: What is this standard?

A: ISO 2448:1998 is an ISO International Standard that specifies a chemical method for determining ethanol content in fruit‑ and vegetable‑derived products.

Q: What does it cover?

A: It covers sample preparation, steam‑distillation of ethanol, oxidation of the distillate with potassium dichromate in sulfuric acid and back‑titration of the excess dichromate with ammonium iron(II) sulfate, including handling instructions for samples containing essential oils; applicable to products with ethanol ≤ 5 % (m/m).

Q: Who typically uses it?

A: Food and beverage testing laboratories, quality control personnel in fruit/vegetable processors, regulatory testing bodies and research labs concerned with ethanol levels in fruit‑ and vegetable‑based products.

Q: Is it current or superseded?

A: ISO 2448:1998 is the confirmed (Edition 2) version that superseded ISO 2448:1973. The ISO catalogue lists the 1998 edition as published and subsequently confirmed during periodic reviews. Users should check the ISO catalogue or national standards bodies for any more recent revisions or national adoptions before relying on the standard for regulatory compliance.

Q: Is it part of a series?

A: It is part of the collection of ISO methods developed by ISO/TC 34/SC 3 for fruit and vegetable product analysis; related ISO methods address other compositional and contaminant determinations in similar matrices. Specific matrix‑targeted ethanol methods may exist as complementary documents.

Q: What are the key keywords?

A: Ethanol, alcohol content, fruit products, vegetable products, distillation, dichromate titration, ammonium iron(II) sulfate, 1,10‑phenanthroline, food analysis, ISO 2448.