RT Journal Article
SR Electronic
T1 Titrimetric Determination of Carbon Dioxide in Wine
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 140
OP 144
DO 10.5344/ajev.1970.21.3.140
VO 21
IS 3
A1 A. Caputi, Jr.
A1 Masao Ueda
A1 Phil Walter
A1 Thomas Brown
YR 1970
UL http://www.ajevonline.org/content/21/3/140.abstract
AB 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.