Determination of Total Acidity in vinegar
The total acidity of the vinegar is the sum of its titratable acidities when it is titrated to pH 8,1 against a standard alkaline solution. It is a very important quality parameter for vinegar.
Method
Sample treatment
Use vinegar as it is. If necessary, the sample should be centrifuged (code 222061) or filtered (code 300210).
Principle of the test
The total acidity reacts with a proper chromogen to decolorize it. The magnitude of discoloration, measured at 578 nm, is proportional to the total acidity value in the sample.
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Calibration curve
The calibration curve showed a good linearity of the system on the whole measuring range, compared to reference method.
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Reagent test Kits
Code*301455: 10 tests
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Acidity [2-12] % | 2 - 12 g/100 ml acetic acid | 0.1 g/100 ml acetic acid | 0.1 g/100 ml acetic acid |
Analyzers for process and quality control in winemaking
CDR WineLab®
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
Integrated printer
Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR WineLab® Jr
Partial analysis panel, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections