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Am. J. Enol. Vitic. 36:3:245-247 (1985)
Copyright © 1985 by the American Society for Enology and Viticulture.
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Simplification and Improvements in Laboratory Methods for Small Wineries: Methodology for Volatile Acidity Determination

T. H. E. Cottrell 1, B. L. Jelus-TYROR 1, R. Saracino 1, and L. Fuller-PERRINE 1

1 Dept. Food Sci. Tech., Cornell Univ., New York State Agricultural Experiment Station, Geneva, NY 14456.

The Cash still method commonly used in small wineries for the determination of volatile acidity has been re-examined for ways to improve accuracy, precision, and speed for both still and sparkling wines. A new method involves the addition of hydrogen peroxide in sufficient quantity to oxidize all the anticipated free SO2, but at a low enough concentration to avoid the production of other volatile compounds. This procedure has been tested and verified by our laboratory and others against other accepted, published techniques. The modified procedure produced more uniform results in the presence of excessive amounts of free SO2 and CO2.

Submitted on June 21, 1984






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Copyright © 1985 by the American Society for Enology and Viticulture.