Abstract
The objective of the study was to assess the usefulness of enzymatic method and analytical -Alkotest- kit applied to perform a quantitative analysis of the ethanol content in wines, fruit drinks and juices , meads, and non-alcoholic beer. Based on the assessment results obtained, the usefulness of the anzymatic method was proved as regards its application in determining the ethanol content in the products under analysis the method used is considerably less expensive compared to other enzymatic methods because of the low costs of alcohol oxidase preparation (AO) produced from a Hansenula polymorpha C-105, a mutated methylotrophic yeast strain with the disturbed catabolic repression of the AO synthesis. Based on the comparison of the -Alkotest- method and its modified -Multiple Addition Test- version, it was possible to state that there was no significant negative effect of components contained in fruit wines on the determination results of the ethanol concentration
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