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non-volatile acids

non-volatile acids (GB)

Designation for all acids that in contrast to the volatile acids after a distillation (Evaporation) remain in the wine. However, the limit can not be drawn exactly, because there are also "medium-volatile acids". The most important three non-volatile acids are tartaric acid. malic acid and citric acid, which make up about two-thirds. Are present in smaller quantities lactic acid (rather volatile), galacturonic. gluconic. glucuronic. glycolic acid. oxalic acid and mucic, The amount is determined by the difference between titration titratable acid minus the volatile acids. For this purpose, the as acetic acid to convert the value (all volatile acids) to tartaric acid by multiplying by 1.25: Titratable acid minus (volatile acid x 1.25) = non-volatile acid in grams per liter, reported as tartaric acid, Non-volatile and volatile acids give the total acidity, See all wine ingredients below total extract,

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