PT  - JOURNAL ARTICLE
AU  - M. D. Garrido
AU  - C. Llaguno
AU  - J. Garrido
TI  - The Determination of Chloride in Wine by Atomic Absorption Spectrophotometry
AID  - 10.5344/ajev.1971.22.1.44
DP  - 1971 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 44--46
VI  - 22
IP  - 1
4099  - http://www.ajevonline.org/content/22/1/44.short
4100  - http://www.ajevonline.org/content/22/1/44.full
SO  - Am J Enol Vitic.1971 Jan 01; 22
AB  - 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.