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VIDEOS
Manual Total Acidity measurement
Total Acidity measurement with pH-meter
pH measurement
MATERIAL AND REAGENTS
GAB INOX BURETTE HOLDER
BURETTE CLAMP WITH WALNUT
BURETTE 25 ml with PTFE faucet
PIPETTE 10 ml 2 marks "A" class
ERLENMEYER W/M 100 ml
pH INDICATOR PAPER pH 1-11 roll
BEAKER 100 ml
TOTAL ACIDITY NaOH N / 4.9 1000 ml
BROMOTHYMOL BLUE 0.4% 250 ml
RED VACUUM PIPETTE 25 ml
COMMENTS
It is a very fast and comfortable method. Such is the method that is used in every winery due to its ease.
In fact, it is an acid-base titration carried out directly on the wine and, in many cases, if the wine is still, without elimination of the carbonic present or the sulfur.
The alkaline solution is prepared in such a way that, operating on 10 ml of the sample, each milliliter of spent reagent is equivalent to one gram of acidity, expressed as Sulfuric acid.
OPERATIONAL TECHNIQUE
1. In a 100 ml erlenmeyer flask, pour 10 ml of the wine or must sample to be analyzed, measured with a clean and dry pipette.
2. Add 3-4 drops of Bromothymol Blue.
3. Pour, drop by drop, the total acidity solution NaOH N/4.9 contained in the burette, trying to give to the glass a rotating movement until it reaches a bluish color. In red wines the color is greenish.
4. The definitive turn will be appreciated, by touching with a pH indicator paper or by means of a digital pH meter, stopping adding reagent when said paper or pH-meter indicates pH 7.00.
5. The number of milliliters of reagent spent will indicate the number of grams per liter of total acidity expressed in sulfuric acid (H2SO4). If you want to express the acidity found in Tartaric acid, multiply the spent volume by 1.53.