Instruction: 1. Total acidity (expressed as % tartaric acid): To a 10-ml aliquot of the fermenting wine, add 10 ml of distilled water and 5 drops of 1% phenolphthalein solution. Mix and titrate to the first persistent pink color with 0.1N sodium hydroxide. Calculate total acidity using the following formula: % tartaric acid ml alkali x normality of alkali x 7.5 = weight of sample in g 2. Volatile acidity (expressed as % acetic acid): Following titration, calculate volatile acidity using the following formula: % acetic acid - ml alkali x normality of alkali x 6.0 weight of sample in g 3. Calculate the Alcohol volume % +++ Grape Juice 7 days FERMENTING WINE 14 days 21 days % Tartaric acid % Acetic acid Volume % alcohol

Instruction: 1. Total acidity (expressed as % tartaric acid): To a 10-ml aliquot of the fermenting wine, add 10 ml of distilled water and 5 drops of 1% phenolphthalein solution. Mix and titrate to the first persistent pink color with 0.1N sodium hydroxide. Calculate total acidity using the following formula: % tartaric acid ml alkali x normality of alkali x 7.5 = weight of sample in g 2. Volatile acidity (expressed as % acetic acid): Following titration, calculate volatile acidity using the following formula: % acetic acid - ml alkali x normality of alkali x 6.0 weight of sample in g 3. Calculate the Alcohol volume % +++ Grape Juice 7 days FERMENTING WINE 14 days 21 days % Tartaric acid % Acetic acid Volume % alcohol

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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