Determination of the Acid Content of Wine
Determination of the Acid Content of Wine
By: Clarice Faye R. Oñate, Maria Sofel R. Taway
Group 6
College of Science, Pamantasan ng Lungsod ng Maynila
Received December 5, 2014
Abstract
The determination of the acid content of wine plays an important role in the area of oenology, because it the properties and quality of wine, especially the color and the flavor. Tartaric acid is the principal organic compound present in wines that typically ranges from 0.2 -1.0 %. This experiment aimed to apply the principles of standardization, determine the % tartaric acid content of wine sample and apply the concept of acid-base titration. Furthermore, this experiment seeks to find out the molar concentration of an unknown KHP solution.
The tartaric acid content of commercially available wine was analyzed by titration of Sodium Hydroxide (NaOH) solution, a strong base. This solution is not a primary standard therefore it was standardized against KHP, the primary standard.
The mean concentration of the unknown KHP solution obtained in this experiment was 0.107 Molar and has a 12% error from the true value of 0.1224. On the other hand, the result of the tartaric acid content in this experiment ranges from 0.48- 0.49% which is closed to the ideal range of tartaric acid percentage in wines. According to the data gathered, it can be seen that wine titration with indicator gives sufficient reliable values of wine titration acidity.