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Instruction: 1. Total acidity (expressed as % tartaric acid): To a 10-ml aliquot of the fermenting wine, add 10 ml of distilled water and 5 drops of 1% phenolphthalein solution. Mix and titrate to the first persistent pink color with 0.1N sodium hydroxide. Calculate total acidity using the following formula: % tartaric acid ml alkali x normality of alkali x 7.5 = weight of sample in g 2. Volatile acidity (expressed as % acetic acid): Following titration, calculate volatile acidity using the following formula: % acetic acid - ml alkali x normality of alkali x 6.0 weight of sample in g 3. Calculate the Alcohol volume % +++ Grape Juice 7 days FERMENTING WINE 14 days 21 days % Tartaric acid % Acetic acid Volume % alcohol

Instruction: 1. Total acidity (expressed as % tartaric acid): To a 10-ml aliquot of the fermenting wine, add 10 ml of distilled water and 5 drops of 1% phenolphthalein solution. Mix and titrate to the first persistent pink color with 0.1N sodium hydroxide. Calculate total acidity using the following formula: % tartaric acid ml alkali x normality of alkali x 7.5 = weight of sample in g 2. Volatile acidity (expressed as % acetic acid): Following titration, calculate volatile acidity using the following formula: % acetic acid - ml alkali x normality of alkali x 6.0 weight of sample in g 3. Calculate the Alcohol volume % +++ Grape Juice 7 days FERMENTING WINE 14 days 21 days % Tartaric acid % Acetic acid Volume % alcohol

General Chemistry - Standalone book (MindTap Course List)
General Chemistry - Standalone book (MindTap Course List)
11th Edition
ISBN:9781305580343
Author:Steven D. Gammon, Ebbing, Darrell Ebbing, Steven D., Darrell; Gammon, Darrell Ebbing; Steven D. Gammon, Darrell D.; Gammon, Ebbing; Steven D. Gammon; Darrell
Publisher:Steven D. Gammon, Ebbing, Darrell Ebbing, Steven D., Darrell; Gammon, Darrell Ebbing; Steven D. Gammon, Darrell D.; Gammon, Ebbing; Steven D. Gammon; Darrell
Chapter16: Acid-base Equilibria
Section: Chapter Questions
Problem 16.126QP: A solution is prepared from 0.150 mol of formic acid and enough water to make 0.425 L of solution. a...
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Instruction: 1. Total acidity (expressed as % tartaric acid): To a 10-ml aliquot of the fermenting wine, add 10 ml of distilled water and 5 drops of 1% phenolphthalein solution. Mix and titrate to the first persistent pink color with 0.1N sodium hydroxide. Calculate total acidity using the following formula: % tartaric acid ml alkali x normality of alkali x 7.5 = weight of sample in g 2. Volatile acidity (expressed as % acetic acid): Following titration, calculate volatile acidity using the following formula: % acetic acid - ml alkali x normality of alkali x 6.0 weight of sample in g 3. Calculate the Alcohol volume % +++ Grape Juice 7 days FERMENTING WINE 14 days 21 days % Tartaric acid % Acetic acid Volume % alcohol
Transcribed Image Text:Instruction: 1. Total acidity (expressed as % tartaric acid): To a 10-ml aliquot of the fermenting wine, add 10 ml of distilled water and 5 drops of 1% phenolphthalein solution. Mix and titrate to the first persistent pink color with 0.1N sodium hydroxide. Calculate total acidity using the following formula: % tartaric acid ml alkali x normality of alkali x 7.5 = weight of sample in g 2. Volatile acidity (expressed as % acetic acid): Following titration, calculate volatile acidity using the following formula: % acetic acid - ml alkali x normality of alkali x 6.0 weight of sample in g 3. Calculate the Alcohol volume % +++ Grape Juice 7 days FERMENTING WINE 14 days 21 days % Tartaric acid % Acetic acid Volume % alcohol
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