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Lexicon

The largest wine encyclopedia in the world with 26,382 Terms.

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Titratable acids

titratable acids (GB)
See under titration.

Titration

Also known as volumetry, a method of quantitative analysis in chemistry for the quantitative determination of substances in a solution. The name is derived from the Latin-French term "titre" for "fineness". There are various titration techniques. For wine, acid-base titration is used to determine the total amount of titratable acids. This is the sum of the free acids present, excluding carbonic acid. The fact that an acidic and a basic solution completely neutralize each other at a certain ratio...
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This page was last modified at 23 June, 2021 at 03:38.

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