Total acid is defined as sum of all titratable acid to a defined pH-value, whereby the value depends on product and land. The titratable value of total acid is not the sum of the several acids and correlate not with the pH-value, because other parameter for example buffering through cations can influenced the value. p>
in wine and sparkling wine
In Germany, total acid is titrated until pH-value 7,0 and is expressed as gram tartaric acid per litre wine. In France, the content is expressed as gram sulphuric acid per litre wine.
With a factor is it possible to compare the German and France analytical values.
–Total acid (as tartaric acid) = total acid (as sulphuric acid) * 1,531
In the European Union, legislator has provided that wine has to have a minimum total acid concentration of 3,5 g/l, calculated as tartaric acid. The acidity plays an important role for the taste and durability of wine, whereby big fluctuations are possible depends on grape variety, site and vintage. Wine from ripe grapes of good years have lower acid concentrations than wine from unripe grapes of less sunny years.
Total acid of vinegar is titrated until pH-value 8,2 and then calculated as acetic acid. Through the analysis, it is possible to control whether the minimum acid concentration of 60 g/l has been satisfied.
in other products
Other products such as grape juice or apple wine have also regulated minimum acid contents, so that with this analysis the observance of these product characteristics can be controlled.
- Limit of detection
- Naturally content (wine)
- Reason for analysis (wine)
- 0,1 g/l
- 4 g/l bis 8 g/l, depends on the type of wine
- Control of the wine Quality as well as the legal limit