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AB72110-EN 0816M-W11
Overview:
In Europe, total acidity in musts and wines is defined by the Office International de la
Vigne et du Vin (OIV), whereas in the US, the Association of Official Analytical Chemists
(AOAC), has established alternative parameters.
Often there is confusion with terminology, because titratable acidity (TA) and total
acidity are often used interchangeably. Total acid content is defined as the
concentration of organic acids in grapes and wine whereas TA is a measure of the
hydrogen ions consumed by titration.
Wine samples measured with the Thermo Scientific
™
Total Acids method are
compared in this study to results from the traditional titration method.
Method:
The Thermo Scientific
™
Gallery
™
analyzer was used for automated photometric
determination. A Thermo Scientific Total Acids (Wine, pH 7) system kit was used for
colorimetric analysis of total acidity. Samples were run without pre-treatment or
pre-dilution steps.
Conclusion:
The automated colorimetric method can be used for all the sample types tested
because the colorimetric method correlated very well with the titration method.
Along with the Total Acids method, other colorimetric or enzymatic methods, such as
glucose, fructose, acetaldehyde, total polyphenol, calcium and sulphur dioxide can be
run simultaneously on the analyzer.
Read the full application noteA Comparison Study of Total Acidity Methods
for the Analysis of Wine
Sari Hartikainen, Mari Kiviluoma, Leena Kaski, and Annu Suoniemi-Kähärä
Thermo Fisher Scientific, Vantaa, Finland
Application Summary AN 71720