Abstract
The method of the Office International de la Vigne et du Vin (O.I.V.) for determining chlorides in wines is improved to avoid the unreliable endpoint that results when Ag+ is titrated with potassium thiocyanate with ferric nitrate as indicator.
Residual AgNO3 is measured by atomic absorption spectrophotometry after total precipitation of chloride of the sample. Other components of the wine need to be removed by treatment with Ba(OH)2, and no decoloration with KMnO4 is required. Comparison of the methods was extended to include percent recovery. Chloride concentrations were analyzed in samples of Spanish red wines.
- Accepted February 1971.
- Published online January 1971
- Copyright 1971 by the American Society for Enology and Viticulture
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