AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 17:3:174-177 (1966)
Copyright © 1966 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Wong, G.
Right arrow Articles by Caputi, A.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Wong, G.
Right arrow Articles by Caputi, A., Jr.
Agricola
Right arrow Articles by Wong, G.
Right arrow Articles by Caputi, A.

A New Indicator for Total Acid Determination in Wines

Gilbert Wong 1 and Arthur Caputi Jr. 1

1 E. & J. Gallo Winery, P. O. Box 1173, Modesto, California 95353.

The true endpoint of the total acid titration curve in wine seems to be quite close to pH 7.7. Utilization of this pH permits accurate determination of the endpoint electrometrically since the curve is steepest in this region and a small amount of titrant will shift the pH radically. In cases where a pH meter is unavailable, an excellent indicator, Cresol Red, which has a very distinctive color change at this pH, is available. Superior standard deviation figures are found for this analysis when Cresol Red is substituted for phenolphthalein. The answers obtained by titrating to pH 7.7 or the Cresol Red endpoint may be converted to those found with phenolphthalein or pH 8.4 by multiplying by a factor of 1.05.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1966 by the American Society for Enology and Viticulture.