TY - JOUR T1 - Titrimetric Determination of Carbon Dioxide in Wine JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 140 LP - 144 DO - 10.5344/ajev.1970.21.3.140 VL - 21 IS - 3 AU - A. Caputi, Jr. AU - Masao Ueda AU - Phil Walter AU - Thomas Brown Y1 - 1970/01/01 UR - http://www.ajevonline.org/content/21/3/140.abstract N2 - 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. ER -