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Total acids determination in wine with different methods

✍ Scribed by Lučan, Ž. D. ;Palič, A.

Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
330 KB
Volume
38
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

During the maturation process acids represent an essential factor in wine quality. The amounts of total acids, in 38 different wines, were determined by titrimetric as well as potentiometric methods.

Potentiometric titration method gives higher values for total acids content (4.99–10.79 g/l) compared to titrimetric method (3.85–8.68 g/l) as it includes all multi basic acids determination which gives more realistic information about wine acidity.

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