Abstract
A radically different method for the determination of volatile acids in wine is presented. The method avoids the inaccuracies and artifacts, generally, associated with steam distillation. The procedure employs microdiffusion which is carried out in a modified Conway diffusion cell at relatively low temperatures. The method requires a small sample and as many as fifty determinations can be run in one day. Also, it permits the measurement of volatile acids either inclusive or exclusive of sulfur dioxide. Recovery of acid added directly to various wines and comparison with the current AOAC method was considered to be excellent.
- Accepted January 1968.
- Published online January 1968
- Copyright 1968 by the American Society for Enology and Viticulture
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Vol 19 Issue 1
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