Determination of titratable acidity in white wine
2007
Rajkovic, M.B., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Novakovic, I.D., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Petrovic, A., Faculty of Agriculture, Belgrade - Zemun (Serbia)
The aim of the study is the determine titratable acidity in white wine, using standard methods of determination, which are compared with the results received by potentiometric titration using ion-selective electrode. According to the received results it can be seen that wine titration with indicator gives sufficient reliable values of wine titration acidity. However, as potentiometric titration at pH value 7.00 is more reliable and objective method, the values of titratable acids content in wine, expressed through tartaric acid, are given according to this result. The analysis of differential potentiometric curves shows that these curves can give us an answer to the question of the presence of a larger amount of other nonorganic substances, which have already existed in wine. However, none of the used methods gives absolutely reliable answer what substances are present in analysed samples.
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