Potentiometric determination of the total acidity and concentration of citric acid in wines

E. A. Zakharova, M. L. Moskaleva, Yu A. Akeneev, E. S. Moiseeva, G. B. Slepchenko, N. P. Pikula

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Abstract

The method of potentiometric titration with a copper electrode is used for the determination of the total acidity and concentration of citric acid (CA) in identifying the adulteration of wines. The procedure is suitable for the determination of citric acid in wines in the range from 0.1 to 3.5 g/L in the presence of 30-fold amounts of tartaric, acetic, malic, succinic acids and a 10-fold amount of oxalic acid after the separation of organic carboxylic acids on an AV-17-8 anion exchanger. The procedure was developed and certified for the potentiometric determination of the mass fraction of citric acid in table wines and wine materials with an error not exceeding 20%. The criteria (mass fraction of citric acid, the percentage of citric acid in the total acidity, and the shape of the curves of potentiometric titration) were proposed for revealing the adulteration of the acid composition of wines.

Original languageEnglish
Pages (from-to)848-853
Number of pages6
JournalJournal of Analytical Chemistry
Volume66
Issue number9
DOIs
Publication statusPublished - Sep 2011

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Keywords

  • citric acid
  • potentiometry
  • wines

ASJC Scopus subject areas

  • Analytical Chemistry

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