The Metrohm Wine Titrino is a compact titrator intended for universal use as it offers all the important basic methods used in practice of wine producing
The term acidity describes the quality of sourness, sharpness, and tartness of a wine and it is the taste in the mouth when consumed.
Acidity is displayed on wine labels to express the total acid content of the wine.
Dry wine with an acid level of 0.6% to 0.075%, and sweet wine with an acid level of 0.70% or above is desired.
Wines with too much acidity tend to be harsh and tart, wines with too little tend to be dull.
Wine is the most acidic of all drinks and is present in all grapes, and therefore in all wines.
Acidity helps wines to age gracefully.
It can taste unpleasant if too sharp, and not balanced by other constituents of the wine; but there has to be enough acidity to make the wine taste crisp, to allow its aromas to develop, and to ensure that it keeps.
White wines are generally more acidic than reds.
A wines acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue.
It should be neither too obvious nor absent.
It provides a refreshing sensation in white wines, and grip and balance in reds.
Its absence makes a wine dull and 'flabby' - a defect in any wine, but a disaster in sweet wines.
Too much makes the wine difficult to drink.
All wines naturally contain acids, which should be in proper balance with fruit and other components.
Getting this balance right is one of the most critical parts of producing wines.
The Metrohm Wine Titrino is a compact titrator and is intended for universal use as it offers all the important basic methods used in practice of wine producing.
The Wine Titrino package contains a comprehensive application file with clearly-laid-out and detailed method descriptions, with parameters and titration curve examples as well as examples about the determination of:.
pH value.
Total titratable acidity.
Free sulphurous acid.
Total sulphurous acid.
Volatile acids.
Fixed acidity.
Ascorbic acid (vitamin C).
Reducing sugars.
Carbon dioxide (CO2).
Ash and ash alkalinity.
Calcium and magnesium.
Chloride.
Total phosphorus.
Sulfate.
Na, NH4, K, F, alcohol.
Just transfer the ready-to-use methods from the memory card into the Wine Titrino, put on the sample, enter the sample volume and start the titration.
The application file contains 25 methods taking into account the international regulations for the analysis of wines of all areas.
