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titration

Also known as volumetry quantitative method 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. In the case of wine, the total amount of titratable is determined by the so-called acid-base titration acids determined. Below this is the sum of the available free acids except the carbonic acid Roger that. It uses the fact that an acid and a basic solution completely neutralize at a certain ratio. The determination of the acid concentration by leaching is referred to as Acidimetrie, the determination of the concentration of bases with acids as Alkalimetrie. The acids contained in the wine are above all tartaric acid and malic acid, as well as many other smaller quantity. These are very similar chemically. In wine analysis in connection with the award of the Official test number for quality wines is the total acidity and expressed as tartaric acid in g / l.

The sample must be freed of carbon dioxide before the titration. Then a so-called indicator such as phenolphthalein is added to it. At a PH value from 0 to about 8.2, dissolved phenolphthalein is colorless, at higher pH, the solution turns reddish purple, in the strong alkaline range, at a pH near 14, it becomes colorless again. Therefore, the substance is excellent as an indicator in the titration of basic solutions such as wine. Then a lye (base) is added as a so-called titrator in small doses by means of burette until a balance between lye and acid (s) occurs. Quite often, a sodium hydroxide solution is used. In this neutral state, also called the equivalence point, the color change of the indicator takes place. On the scale of the burette, the amount of alkali is measured and calculated with appropriate formulas, the amount of acid. Likewise, the sulphurous acid and carbon dioxide determined in the wine by means of titration. See also below total extract,

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