What does citric acid do to wine?

Citric acid is often added to wines to increase acidity, complement a specific flavor or prevent ferric hazes. It can be added to finished wines to increase acidity and give a “fresh” flavor. Since bacteria use citric acid in their metabolism, it may increase the growth of unwanted microbes.

How is titration used in wine?

The titration sequence starts with a pre-determined volume of dilute hydrogen peroxide solution being dispensed into the stirred wine sample. Some of the peroxide reacts with the sulphur dioxide in the wine, and the excess is back-titrated with a dilute solution of potassium metabisulfite.

How do you neutralize the acid in wine?

It can be done by adding potassium bicarbonate powder at a rate of 2 g/L for a TA reduction of 1 g/L (estimated). Dissolve the powder directly into your product and let settle for 6 to 8 weeks as potassium bitartrate solids will precipitate out (in the case of fermenting wine, this will obviously take longer).

What is tartaric acid used for in wine making?

Tartaric acid is, from a winemaking perspective, the most important in wine due to the prominent role it plays in maintaining the chemical stability of the wine and its color and finally in influencing the taste of the finished wine.

How is the acidity of wine measured titratable?

Introduction Titratable acidity (TA) is a measure of acid content in wine, juice, or must. TA is usually reported in units of tartaric acid, malic acid, or citric acid. Because grapes contain significant amounts of organic acids, TA analysis is one of the most basic analyses in a winery lab.

How to calculate the percentage of ethanedioic acid?

1 FB 1is a solution made by dissolving an unknown mass of a mixture of ethanedioic acid, (COOH)2 , and sodium ethanedioate, (COONa) 2. You will carry out two titrations to find the percentage by mass of ethanedioic acid in the mixture. Titration 1

When to start titrating red wine with NaOH?

Titrate with the NaOH titrant at a faster rate in the beginning and a slower rate when the pH reaches 6.5. It is not necessary to wait for a stabilized reading before pH 6.5. Then, start to add titrant slowly until the pH just exceeds 8.2. This is the endpoint of the titration. Record the volume of titrant used (Vs).

How to calculate TA in tartaric acid in wine?

Record the volume of titrant used (Vs). Calculate the TA in g/L tartaric acid in the wine sample using the equation on page 2. Repeat the titration as desired or required by user’s protocol. After each titration, rinse the pH electrode and stirrer with DI and tap to remove excess water droplets. Quality Control (QC)