An innovative use of thermal infrared enthalpimetry (TIE) is proposed for the determination of alcoholic content of red and white wines. Notwithstanding the presence of ethanol in beverages, absolute ethanol was added directly to wines, and the temperature rise caused by the heat of dilution was monitored using an infrared camera. Analytical signals were obtained in only 10 s for four samples simultaneously, and a calibration curve was constructed with hydroalcoholic reference solutions. A linear calibration curve was obtained from 3.0 to 18.0% (v/v) ethanol (R² = 0.9987). The results showed agreement ranging from 98.2 to 104.0% with 942.06 and 969.12 methods of AOAC. Organic compounds (e.g., sugar) did not interfere in the determinations. The proposed method provided fast results, with a throughput of 480 samples per hour and negligible energy consumption (0.001 kWh). In addition, the consumption of reagents was reduced when compared with conventional method fulfilling green analytical chemistry requirements.

提出了一种创新的热红外焓法（TIE）的用途，用于测定红葡萄酒和白葡萄酒的酒精含量。尽管饮料中存在乙醇，但仍将无水乙醇直接添加到葡萄酒中，并使用红外热像仪监控由稀释热引起的温度升高。同时在四个样品中仅用10 s就获得了分析信号，并用水醇参比溶液绘制了校正曲线。从3.0至18.0％（v / v）乙醇（R ² = 0.9987）。结果表明，采用AOAC的942.06和969.12方法的一致性在98.2％至104.0％之间。有机化合物（例如糖）不会影响测定。所提出的方法提供了快速的结果，每小时可处理480个样本，而能耗却可忽略不计（0.001 kWh）。另外，与满足绿色分析化学要求的常规方法相比，减少了试剂的消耗。