Abstract
A titrimetric procedure was devised for the determination of CO2 in wines. The method involves fixing the sample with 50% NaOH to pH 10-11 and then titrating with a standard acid solution. The titer is recorded between pH 8.6 and 4.0, which represents the area in which CO2 is converted from the bicarbonate form to the free gas and carbonic acid. A degassed blank is titrated in the same range and its titer subtracted from the total. The difference is used to calculate the CO2 content of the sample. Addition of carbonic anhydrase was found necessary for utmost accuracy. Comparison showed the method to be faster and more reproducible than the manometric procedure.
- Accepted September 1970.
- Published online January 1970
- Copyright 1970 by the American Society for Enology and Viticulture
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Vol 21 Issue 3
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