Get more detailed insights on how to perform accurate acid content determinations and acidity testing in the laboratory.
Acid Content in Wine by EasyPlus Titration
Ensure Your Wine Quality Meets the Required Standards!
This application note provides a method for determining the acid content in wine using METTLER TOLEDO's EasyPlus titrator. Download now!
Why Is It Important to Determine the Acid Content in Wine?
Acidity gives wine its tart and sour taste. Tartaric and Malic acids are the major acids found in wine, with tartaric acid being the most prevalent and representative of the wine's total acidity. Unripe grapes are sour due to a high tartaric acid concentration, but, as they ripen, much of this acid is converted into sugar. During fermentation, yeasts convert these sugars into ethanol and carbon dioxide. Therefore, acidity becomes one of the important quality indicators of wine.
Wines typically have acidity in the pH range of 2.5 to 4.5, depending on their age and type. The average acceptable level for acid content is between 0.5-10 g/L.
How to Determine Acid Content in Wine?
This application note provides the method to quantify the acid content of wine. This method involves a potentiometric titration of acid and base (in this case, NaOH), utilizing METTLER TOLEDO's EasyPlus titrator and pH sensor. The titration is carefully conducted until the endpoint of pH 7. For further details, download our free application note.
Acidity Measurement in Food
 |