Titration

Also known as volumetry, a method of quantitative analysis 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. For wine, acid-base titration is used to determine the total amount of titratable acids. This is the sum of the free acids present, excluding carbonic acid. The fact that an acidic and a basic solution completely neutralize each other at a certain ratio is used. The determination of the acid concentration by alkaline solutions is called acidimetry, the determination of the concentration of bases with acids is called alkalimetry. The acids contained in wine are mainly tartaric acid and malic acid, as well as many other smaller quantities. These are chemically very similar. In the wine analysis for the allocation of the official test number for quality wines, the total acidity is determined and shown as tartaric acid in g/l.

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Titration

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