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What is PH and Acidity in Wine and Fruit Juice about?

This document provides instructions for titrating total acidity in wines and fruit juices using potentiometric titration. It describes the principle, equipment, reagents, parameter settings and titration procedure. The main acids present are tartaric, malic and citric acids. The endpoint is determined from the pH jump during titration with sodium hydroxide and total acidity is calculated based on the equivalent volume and acid properties.

Author

Raffy Rodriguez

Language

EN