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Also known as volumetry, the quantitative analysis 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 different titration techniques. In wine, the total amount of titratable is determined by the so-called acid-base titration acids determined. Below this is the sum of the free acids present with the exception of carbonic acid Roger that. The fact that an acidic and a basic solution are completely neutralized at a certain ratio is used. The determination of the acid concentration by bases is called acidimetry, the determination of the concentration of bases with acids is called alkali measurement. The acids contained in the wine are above all tartaric acid and malic acid, as well as many other smaller quantities. These are very similar chemically. In the wine analysis in connection with the award of the Official test number for quality wines total acidity determined and reported as tartaric acid in g / l.

The sample must be carbonated before titration. Then an indicator, such as phenolphthalein, is added to it. At a PH value from 0 to about 8.2 dissolved phenolphthalein is colorless, at a higher pH the solution turns reddish-purple, in the strongly alkaline range, at a pH close to 14, it becomes colorless again. That is why the substance is an excellent indicator for the titration of basic solutions such as wine. Then a lye (base) is added using a burette as a so-called titrator in small doses until an equilibrium between lye and acid (s) occurs. A sodium hydroxide solution is quite often used for this. In this neutral state, also known as the equivalence point, the indicator changes color. The amount of alkali is now measured on the burette scale and the amount of acid is calculated using appropriate formulas. Likewise, the sulphurous acid and carbon dioxide determined in wine by titration. See also under total extract,

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