RT Journal Article
SR Electronic
T1 The Determination of Chloride in Wine by Atomic Absorption Spectrophotometry
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 44
OP 46
DO 10.5344/ajev.1971.22.1.44
VO 22
IS 1
A1 M. D. Garrido
A1 C. Llaguno
A1 J. Garrido
YR 1971
UL http://www.ajevonline.org/content/22/1/44.abstract
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.