TY - JOUR T1 - The Determination of Chloride in Wine by Atomic Absorption Spectrophotometry JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 44 LP - 46 DO - 10.5344/ajev.1971.22.1.44 VL - 22 IS - 1 AU - M. D. Garrido AU - C. Llaguno AU - J. Garrido Y1 - 1971/01/01 UR - http://www.ajevonline.org/content/22/1/44.abstract N2 - 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. ER -