Investigation of the use of thermometric titrimetry for the determination of acidic substances in wine

The use of thermometric titrimetry in the determination of acidic substances in red wine is described. The titration curve obtained in the thermometric titration of red wine with strong base presents two inflections. The stoichiometry corresponding to the first inflection presents good agreement wit...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Talanta (Oxford) 1984-03, Vol.31 (3), p.218-220
Hauptverfasser:	Godinho, O.E.S., Coelho, J.A., Chagas, A.P., Aleixo, L.M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Wines and vinegars
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The use of thermometric titrimetry in the determination of acidic substances in red wine is described. The titration curve obtained in the thermometric titration of red wine with strong base presents two inflections. The stoichiometry corresponding to the first inflection presents good agreement with the so-called “total acidity” of wine, and is proposed for its determination. The second inflection is related to the content of phenolic substances in red wine.
ISSN:	0039-9140 1873-3573
DOI:	10.1016/0039-9140(84)80056-9