Journal of Agricultural Sciences UDC: 663.

221
Vol. 52, No 2, 2007 Review article
Pages 169-184

DETERMINATION OF TITRATABLE ACIDITY IN WHITE WINE

M. B. Rajković1, Ivana D. Novaković1 and A. Petrović1

Abstract: The amount of titration acid in must is in the largest number of

cases with in the range 5.0-8.0 g/dm3. Wines, as a rule, contain less acids than
must, and according to Regulations, titratable acidity is in the range of 4.0-8.0
g/dm3 expressed in tartaric acid, because a part of tartaric acid is deposited in the
form of salts (tartar or argol) during alcohol fermentation. For wines that contain
less than 4 g/dm3 of titratable acids there arises a suspicion about their origin, that
is, that during the preparation some illegal acts were done.
Because of that, the aim of this paper is to determine titratable acidity in
white wine, using standard methods of determination, which are compared with
the results received by potentiometric titration using ion-selective electrode.
According to the received results it can be seen that wine titration with
indicator gives sufficient reliable values of wine titration acidity. However, as
potentiometric titration at pH value 7.00 is more reliable and objective method,
the values of titratable acids content in wine, expressed through tartaric acid, are
given according to this result.
The analysis of differential potentiometric curves shows that these curves
can give us an answer to the question of the presence of a larger amount of other
nonorganic substances, which have already existed in wine. However, none of the
used methods gives absolutely reliable answer what substances are present in
analysed samples.

Key words: white wine, neutralization method, potentiometry,

potentiometric curves, titratable acidity, buffer capacity.

1
Miloš B. Rajković, PhD., Professor, rajmi@agrifaculty.bg.ac.yu, Ivana D. Novaković,
Assistant, Aleksandar Petrović, Assistant, Institute of Food Technology and Biochemistry, Faculty
of Agriculture, P.O.Box 14, 11081 Belgrade-Zemun, Nemanjina St. 6, Serbia
170 M.B. Rajković et al.

Introduction

The acid content in wine is of great significance for the preservation and
sensory characteristics of wine. The acid amount in must and wine can vary in
pretty wide ranges, depending on grape variety, ripeness degree, climatic
conditions during ripening, type of the soil, vineyard position, phyto-sanitary
condition of grapes, applied agro-technical and ampelotechnical measures, way of
grape processing, conditions according to which alcohol fermentation was done,
wine storage and standing (Radovanović, 1986).
In wine there are a great number of organic acids, even more than 40,
which differ in origin. Some have been a component of grapes and must (tartaric,
malic, citric acid), while the other represent intermediate products or final
products of alcohol fermentation (succinic, 2-ketoglutaric, 2-dimethylglicerine
acid, and hexane, octane and decane acids) (Official Gazette of FRY, 2002;
Official Gazette of SM, 2003).
If grapes were overtaken by grey mould (Botrytis cinerea), then some
acids like galacturonic, glucoronic, slime and hydroxy-glutaric acids can be found
in wine in the increasing amount. During alcohol fermentation there arise a
certain amount of vaporised acids (most common is acetic acid), whose content in
the process of wine preservation increases more or less. In wine there are amino
acids in the amount of a few hundred milligrams to over one gram, which are
significant as of wine aroma precursors. Phenol-carbonic acids are also present in
a smaller amount and they influence wine sensory characteristics (taste, colour)
(Jović, 2003).
No matter if acids are present in a free state or bounded in the form of its
salts, the wine acidity can be characterised by the following parameters: titratable
acidity (titration acidity), actual or real acidity (pH value) and puffer capacity.
Because of that, the aim of this paper is to determine titration acidity in
white wine, using standard methods of determination, which are compared with
the results received by potentiometric titration using an ion-selective electrode.

Theoretical Aspects of Titratable Acidity Determination

Titratable Acidity

Acids are very important components of wine that to a larger degree

determine its quality. Basic acids that exist in wine are tartaric acid and its salts,
and malic acid and its salts. Among these acids in wine there can be also found
acetic, succinic, citric, lactic acid and their salts. Dissociation constant (acidity) of
acids present in wine is shown in Table 1.
 Acidity in white wine 171

T a b. 1. - The aqueous dissociation constants for some wine constituents

Acid pKa1 pKa2 pKa3

Tartaric 3.07 1 4.39 1
Malic 3.48 1 5.10 1
Lactic 3.89 1
Succinic 4.21 1 5.64 1
2
Sulfurous 1.80 7.20 2
Citric 3.06 3 4.74 3 5.40 3
3 3
Oxalic 1.19 4.21
Glutaric 2.47 4 4.68 4
Galacturonic 3.50 1
Gluconic 3.81 1
Glucoronic 3.26 1
Pyruvic 2.71 1
Ascorbic 4.1 3 11.79 3
Arginine 2.17 3 9.04 3
Proline 1.99 3 10.60 3
Aspartic 2.09 3 3.86 3 9.82 3
Glutamic 2.19 3 4.25 3 9.67 3
2
Ammonia 9.2
Carbonic 6.4 2 10.3 2
1
Acetic 4.78
Sorbic 4.76 3
Phosphoric 2.1 2 7.2 2 12.4 2
Sulfuric -9.0 5 2.0 2
Nitric -1.4 2
Gallic 4.41 3
Cinnamic 4.44 6
Hydrogen sulfide 7.0 2 12.9 2
1
U s s e g l i o - T o m a s s e t and B o s i a , 1978; 2 A y w a r d and F i n d l a y , 1966; 3 S e g a l , 1976;
4
D a w s o n et al., 1969; 5 S t r a n k s et al., 1965; 6 Weast, 1977

Titratable acids represent the sum of all acids in wine, except carbonic
acids (H2CO3 or H2O + CO2). Titratable acidity (acidity) is determined by wine
titration (after removal CO2) till the end point of titration by a strong base and is
expressed by proton number received as equivalent concentration of selected acid.
In the United States the end point chosen is pH = 8.20 and the acid for reference
is tartaric acid. In some other countries, for example France, the end point is pH =
7.00 and the reference acid is sulphuric. Titration acidity is commonly with in the
range 4.0-8.0 g/dm3 expressed in tartaric acid (Pey naud and Maurie, 1956;
Boulton, 1980a; Boulton,1980b).
The term titration acids is often wrongly identified with the term total
acids. Titration acidity (acidity) consists of acids that can be titrated by the strong
base solution and these are their free carboxylic functions (–COOH). However, a
part of wine acids has carboxylic functions totally or partially neutralised by
172 M.B. Rajković et al.

cations (potassium, sodium and/or calcium). The term total acids becomes correct
if wine is first put through colon with ion-exchange resin and all carboxylic
functions are released, and then their neutralization is started to with a strong base
(Vine and Harkness, 1997).

Active Acidity or pH Value of Wine

Acetous taste of wine doesn’t depend much of acid content but of the
strength of most present acids. Acid strength is closely connected with hydrogen
ion concentration. If acid gives more hydrogen ions by dissociating, it is more
acetous. The strongest organic acid in wine, tartaric acid, is only partially ionized
to two H+ ions and tartrate anion (C4H4O42–). Besides ionizing, non-ionizing forms
of tartaric acid also exist in wine. Tartaric acid is also present in the form of its
salts, with the most important monopotassium-tartrate (tartar or argol), which is
dissociated in water solution, to hydrogen and potassium and tartrate ion. If 1 mol
of different acids is dissolved in 226 dm3 of water, then their dissociated part
would be in the percentage as follows: for tartaric 39.4%, citric 36.6% and malic
acid 27.1%. The pH values of must are in the range of 2.80-3.80 and they are
regularly lower than in wine. Wine with enough acids usually has pH values
lower than 3.50, while in wine that doesn’t have enough acids the values rise even
to 4.00. Wine has a fewer acids than must considering that part of tartaric acid is
deposited in the form of tartar (or argol), as well as for possible lactic
fermentation of malic acid (Boulton, 1980c).
The acidity of wine, the pH in particular, plays an important role in many
aspects of winemaking and wine stability. The ability of most bacteria to grow,
the solubility of the tartarate salts, the effectiveness of sulphur dioxide, ascorbic
acid, the enzyme additions, the solubility of proteins and effectiveness of
bentonite, the polymerization of the color pigments, as well as oxidative and
browning reactions are all influenced by the wine pH. The titratable acidity is an
important parameter in the sensory of evaluation of finished wines. This and the
pH value are also important factors in aging reactions (Leonard and Hodge s,
1973; Radovanović, 1986).

Buffer Capacity

The property of a wine that resists changes in pH during acid or base

changes is referred to as the buffer capacity or buffer index. It is defined as the
number of protons per liter that are needed to shift the pH by one unit, and it can
be defined in either the acidic or basic direction. Numerically, it is the inverse
slope of the titration curve in the region of the pH of the wine. It is important to
understand because it will explain the changes in pH that result from any change
in acidity in wines.
 Acidity in white wine 173

The units of the buffer capacity are moles H+ ions (or OH– ions) per liter
per pH unit (M/L/pH) but because of the values of buffer capacity in wines, it is
common to express them in millimolar terms and these are generally in the range
of 35 to 50 mM/L/pH unit, although they can be as low as 25 and as high as 60
under certain conditions.
The buffer capacity is also a function of pH and is related to the
proximity of the mixture pH to the pKas of the component acids as well as their
concentrations. It has two components at pH below 7.00 one due to water and the
other due to the acids. The equation for predicting the buffer capacity, β, of a
monoprotic acid in solution is (Butler, 1964):

β=
[H ] + 2,303 · [H ]⋅ K ⋅ c
+ +
a
(1)
Kw ([H ] + K )
+
a

where Ka is the dissociation constant of the acid; c is the concentration of the acid
in all forms; and Kw is the ionization constant of water (1·10–14). It can be seen
that the buffer capacity of the acid is greatest when [H+] equals Ka (or when the
pH is equal to the pKa of the acid). This relationship can be used for mixtures of
monoprotic acids and many diprotic acids (by considering them to be made up of
two monoprotic acids). Unfortunately, this is not true for most of the diprotic
acids found in wines because the second dissociation is not completely
independent of the first.
The commonly used Henderson-Hasselbach equation (Segal, 1976;
Rajković, 2007):

pH = pKa1 + log
[first ionization form] , (2)
[undissociated acid]
and

pH = pKa2 + log
[second ionization form] (3)
[first ionization form]
is not valid when the pKas of the diprotic acids less than approximately two pH
units apart and there is interaction between the first and second dissociated acid
forms. This results in an equilibrium in which the intermediate ion form begins to
dissociate at pH values where the undissociated acid is also present. Under these
conditions, there is no intermediate pH range at which only two species are
present and alternative expressions must be used to determine the buffer capacity
and acid ionization. Such an expression for the buffer capacity is given by
(Butler, 1964):
174 M.B. Rajković et al.

[H ] + 2.303 ⋅ c ⋅ K ⋅ [H ]⋅ ([H ] + 4 ⋅K ⋅[H ]+ K

+ + 2 +
⋅ K a2 )
([H ] + K ⋅ [H ]+ K )
+
β= a1
a2 a1
(4)
K + 2 +
w a1 a1 ⋅ K a2

where Ka2 is the second ionization constant and the other terms are as defined in
Equation (1). It can be seen that the buffer capacity is strongly pH-dependent. The
expression for a mixture of two monoprotic acids reduces to this form only when
the Ka2 is less than 5% of the Ka1, or expressed another way, when the pKas differ
by more than 1.98.

The dissociation curve for tartaric acid is shown in Figure 1.

Fig 1. - The dissociation diagram for tartaric acid in wine.

Sulfur dioxide, however, does obey the Henderson-Hasselbach equations,

since its pKas are more than 5 units apart.

Buffer Capacity Curves

The buffer capacity terms of different acids in a mixture are additive and
the buffer capacity of wines can be estimated from the acid concentrations and the
pH. Typical buffer capacity curves for a wine is shown in Figure 2. The values
below pH of 2.50 are due to water alone (the two peaks are due to higher buffer
capacity in the region of the 3.00 to 3.40 because of the first ionization of tartaric
and malic acids). The buffer capacity is highest in this range, falling off as the pH
moves away in either direction (increase acidity).
 Acidity in white wine 175

Fig. 2. - The effect of pH on the buffer capacity in wine.

Materials and Methods

There are some adequate chemical methods for determination of some

acids existing in wine. However, determination of every acid itself is a long and
complicated process, so in practice titration wine acidity is determined the method
of neutralization. In this paper titratable acidity in white wine was determined by:
a) wine titration with indicator bromthymol blue,
b) titration with indicator phenolphthalein, and
c) potentiometric titration.
Examined wines: sample 1. Banatski rizling (manufacturer: Vršački
vinogradi, Vršac, table dry white wine with geographic origin, content of alcohol
– 11.30 vol.%); sample 2. Fruškogorsko belo vino (manufacturer: Navip,
Beograd, table dry white wine without geographic origin, content of alcohol –
11.40 vol.%); sample 3. Ključka graševina (manufacturer: Navip, Beograd,
quality dry white wine, content of alcohol – 11.50 vol.%); sample 4. Palićko belo
(manufacturer: Vršački vinogradi, table dry white wine with geographic origin,
content of alcohol – 11.30 vol.%); sample 5. Rizling Rajnski (wine which is
produced at the ”Radmilovac” site, experimental station of the Faculty of
Agriculture, Zemun).
Reagents: Sodium carbonate as primary standard solution of 0.05
mol/dm3 concentration; Hydrochloric acid as standard solution of 0.1 mol/dm3
176 M.B. Rajković et al.

concentration; Potassium hydroxide as standard solution of 0.25 mol/dm3

concentration;
Indicators: Bromthymol blue: 0.4000 g bromthymol blue was measured
on analytic balance and dissolved in a small volume of distilled water, and then
quantitatively put into 100 cm3 measuring dish. Then 20.00 cm3 of 96 % alcohol
and 7.40 cm3 solution of sodium hydroxide of 0.1 mol/dm3 concentration was
added; Phenolphtalein: 1.0000 g of solid substances was measured on analytic
balance and was dissolved in 60 cm3 of 96 % alcohol solution in 100 cm3
measuring dish; Methyl orange: 0.1000 g of solid substances was measured on
analytic balance and quantitatively dissolved in distilled water in 100 cm3
measuring dish (Rajković and Novaković, 2005).
Sodium carbonate solution was prepared in order to standardize
hydrochloric acid solution. For standardization 10.00 cm3 of sodium carbonate
solution was pipetted, two drops of methyl orange indicator and small quantities
of distilled water were added. Such prepared solution was titrated by hydrochloric
acid solution till changing the indicator colour from yellow to first orange.
Standardization of hydrochloric acid solution was developed according to the
following reaction (Rajković and N ovaković, 2005):
2HCl(aq) + Na2CO3(aq) → 2NaCl(aq) + CO2(g) + H2O(l)
Concentration of hydrochloric acid solution (HCl) is calculated in the
following way:
c(Na 2 CO 3 ) ⋅ V (Na 2 CO 3 )
c(HCl) = 2 ⋅
Vs (HCl)
After hydrochloric acid solution standardization, potassium hydroxide
solution standardization was done. In 250 cm3 erlenmeyer 20.00 cm3 of acid
solution was pipetted, and two drops of indicator phenolphthalein and small
quantities of distilled water were added. Such prepared solution was titrated by
potassium hydroxide solution till changing the indicator colour from colourless to
first pink. Standardization of potassium hydroxide solution by hydrochloric acid
solution was developed according to the following chemical equation:
KOH(aq) + HCl(aq) → KCl(aq) + H2O(l)
Concentration of base solution is calculated in the following way:
c(HCl) ⋅ V (HCl)
c(KOH) =
Vs (KOH)
Determination of titratable wine acidity with bromthymol blue indicator
was done in the following way: 20.00 cm3 of sample was pipetted for the analysis,
 Acidity in white wine 177

2.00 cm3 of working solution of indicator was added and titrated by the solution
of potassium hydroxide till changing the indicator colour from yellow to first
green. Three titrations were done and average consumption of the base solution
was calculated (Daničić, 1984). Titration with indicator phenolphthalein was
done in the same way, the colour changing from colourless to first pink
(Rajković and Novaković, 2005).
Apparatus for potentiometric titration consisted of pH-meter (Eutech,
Netherland) and magnetic stirrer. In a 100 cm3 glass 20.00 cm3 of sample was
pipetted, magnetic nucleus was put in and a combined pH electrode for the
analysis was placed in the solution. Titration was done by the solution of
potassium hydroxide with stirring by magnetic agitator, where titration solution
was added in 0.2 cm3 aliquots. After every adding of the potassium hydroxide
solution, pH value of the solution was observed (Rajković, 2007).

Results and Discussion

Determination of titratable acidity of wine with indicator or by

potentiometric is based on neutralization of all acids and their acid salts, by
potassium hydroxide solution. According to consumption of the base solution,
titratable acidity is calculated. Potassium hydroxide is used for neutralization of
all substances in wine that have acid character, so the amount of total acids in
wine is expressed as the mass of tartaric acid, as for the wine quality this acid is
one of the most important.
Presuming that neutralization of tartaric acid and its acid salts has been
done by the following reactions:
2 KOH(aq) + H2C4H4O6(aq) → K2C4H4O6(aq) + H2O(l)
KOH(aq) + HC 4 H 4O -6 (aq) → KC 4 H 4O -6 (aq) + H2O(l)
KOH(aq) + KC 4 H 4 O -6 (aq) → K2C4H4O6(aq) + H2O(l)

Mass of tartaric acid is calculated in the following way:

1
m(H2C4H4O6) = ·c(KOH)·V(KOH)·M(H2C4H4O6)
2
As the content of tartaric acid is expressed in g/dm3 the above equation
should be multiplied by factor 50:
1
m(H2C4H4O6) = ·c(KOH)·V(KOH)·M(H2C4H4O6)·50
2
178 M.B. Rajković et al.

The results obtained by potentiometric titration were processed with

software Origin 6.1 for maths data processing.
Obtained potentiometric titration curves are shown in Figure 3.

14 14

12 12

pH pH
10 10

8 8

6 6

4 4

2 2
0 2 4 6 8 10 12 14 16 0 2 4 6 8 10 12 14 16
3 3
V(KOH), cm V(KOH), cm

a) Banatski rizling b) Fruškogorsko belo

14 14

12 12
pH pH
10 10

8 8

6 6

4 4

2 2
0 2 4 6 8 10 12 14 16 0 2 4 6 8 10 12 14 16
3
V(KOH), cm
3 V(KOH), cm

c) Ključka graševina d) Palićko belo

10
pH

0 2 4 6 8 10 12
3
V(KOH), cm

e) Rizling Rajnski
Fig. 3. - Potentiometric titration curves

In Figure 4 differential potentiometric curves are shown.

 Acidity in white wine 179

5 7

3
Ve.t. = 6,40 cm 6 Ve.t. = 6,90 cm
3

∆pH/∆V
4
3
∆pH/∆V

Ve.t. = 5,80 cm Ve.t. = 7,20 cm

3 5

3
3
4 Ve.t. = 6,20 cm

3
2 3
Ve.t. = 5,60 cm
3 Ve.t. = 8,50 cm
2

1
1

0 0
0 2 4 6 8 10 12 14 16 0 2 4 6 8 10 12 14 16
V+1/2∆V V+1/2∆V

a) Banatski rizling b) Fruškogorsko belo

4 4
3
Ve.t. = 7,40 cm

∆pH/∆V
3
∆pH/∆V

Ve.t. = 6,05 cm
3 3
3
Ve.t. = 6,60 cm
3
Ve.t. = 7,65 cm
2 2

3
Ve.t. = 6,00 cm
3 Ve.t. = 8,50 cm

1 1

0 0
0 2 4 6 8 10 12 14 16 0 2 4 6 8 10 12 14 16
V+1/2∆V V+1/2∆V

c) Ključka graševina d) Palićko belo

3
∆pH/∆V

3
Ve.t. = 10,50 cm

0
0 2 4 6 8 10 12
V+1/2∆V

e) Rizling Rajnski
Fig. 4. - Differential potentiometric titration curves

In Table 2 the results of measurements of real pH values of wine samples

that mark concentration of free H+ ions in wine are shown. Values of real pH
depend from the amount of total acids and strength of their dissociation. Of
carboxylic acids that often exist in wine, tartaric acid is most strongly dissociated,
180 M.B. Rajković et al.

malic acid less than it, and other carboxylic acids are even weaker. So, pH values
of wine samples mostly depend of the amount of tartaric acid in wine.
Concentration of H+ ions, that is, pH value, is not directly proportional to
the amount of total acids in wine. With increasing of total acids, concentration of
H+ ions, that is real pH value of wine, is not always increasing proportionally.

T a b. 2. - Real pH value of samples and titratable acidity of analysed wines expressed by

the mass of tartaric acid in 1 dm3 of wine

m(H2C4H4O6), g/dm3
Sample pH Bromthymol Potentiometric titations
Phenolphtalein
blue at pH = 7.00 extract
Banatski rizling 3.19 5.64 6.04 5.94 6.34
Fruškogorsko belo 3.39 6.64 7.03 6.79 6.84
Ključka graševina 2.99 6.73 7.08 6.93 7.33
Palićko belo 3.53 5.20 5.55 5.65 6.00
Rizling Rajnski 3.24 9.02 9.11 10.00 10.40

According to the results shown in Table 2, it can be seen that Ključka

graševina has the highest real pH value, while Rizling Rajnski has the highest
content of total acids. That means that Ključka graševina mostly contains tartaric
acid, while the content of other acids in this wine is very small. On the other hand,
wine Rizling Rajnski has a small amount of tartaric acid and high amount of other
acids (Daničić, 1987).
In Table 3 there are given values of potassium hydroxide solution volume
in the end point of titration with bromthymol blue indicator, that is,
phenolphthalein. In the same table values of potassium hydroxide solution volume
determined according to potentiometric titration, and which were read in two
different ways are also given. Namely, during the potentiometric determination of
wine acidity, titration with base solution is done till reaching solution pH values
of 7.00 (Boulton et al., 1996). Then, titration is stopped and consumption of the
base solution is read (Dani čić, 1987). In this paper titration of wine samples was
done until after the end point of titration. In this way all substances in wine
samples that have acid character were neutralised by base solution. Other values
of potassium hydroxide volume consumed in the end point of titration were read
according to highest rise in differential potentiometric curves.
According to the results shown in Table 3, significant differences in
determination of titration acidity in wine by potentiometric titration and
bromthymol blue titration can be observed. Although in practice the common
method for determination of titratable acidity in wine is titration with bromthymol
 Acidity in white wine 181

blue (Prenesti et al., 2004), the process of potentiometric titration is more

reliable and precise.

T a b. 3. - Volume of sodium hydroxide solutions in the end point

V(KOH), cm3
Sample Potentiometric titations
Bromthymol blue Phenolphtalein
at pH = 7.00 extract
Banatski rizling 5.70 6.10 6.00 6.40
Fruškogorsko belo 6.70 7.10 6.85 6.90
Graševina 6.80 7.15 7.00 7.40
Palićko belo 5.25 5.60 5.70 6.05
Rizling Rajnski 9.10 9.20 10.10 10.50

In this paper it was analysed the usage of phenolphthalein as the indicator

for determination of titratable acidity in wine, without previous disposal of carbon
dioxide. The results from Table 3 show relatively good compatibility of these
results with potentiometric titration. Compatibility of the results is present in
Banatski rizling, Ključka graševina and Palićko belo. However, in the analysis of
Fruškogorsko belo and Rizling Rajnski the differences in consumption of
potassium hydroxide solution are significant. According to these observations, it
can be concluded that wine titration with indicator can be only one of the methods
for determination of titratable acidity in wine. As the method of potentiometric
titration gives more reliable and objective results, the results in Table 2 calculated
according to potentiometric titration at pH 7.00 are the most precise results of the
analysis.
More detailed analysis of differential potentiometric curves shows the
presence of small rises before and after the highest rise in curve. From common
theoretical observation it is realised that every rise on differential curve
corresponds to one end point of titration. In Figure 4 it can be seen that for
titration of Banatski rizling there is one, while in titration of Fruškogorsko belo
and Ključka graševina there are two rises that proceed to the highest rise on the
curve. These rises occur in the pH value range of 5.40-6.70 and probably
correspond to titration of nonorganic substances present in wine, among all to
sulfur dioxide titration. Although these rises can’t be seen in titration of Palićko
belo and Rizling Rajnski, it can’t be said that nonorganic substances are not
present in wine, but that their concentration is very low.
Rises on differential potentiometric curves that occur after the highest rise
correspond to pH range from 10.20 to 11.56. These results show the content of
substances in wine such as biogenic amines, amino acids (amino groups) and
phenol compounds, and that have less constants of acidity than carboxylic acids
present in wine. These compounds do not significantly influence total wine
182 M.B. Rajković et al.

acidity and, on the other hand, determination of the end point of titration for these
compounds is always discussible (Dur liat and Comtat, 2005; Prenesti et al.,
2004). Namely, oxido-reduction and/or processes of sedimentation (as the
oxidation of phenol and so) have advantage in relation to acidic-basic reactions,
so they make it impossible that this part of titration curve be registered precisely
and reproductively. From Figure 4 it can be seen that the presence of these
compounds on titration curve cannot be registered for Ključka graševina and
Rizling Rajnski. As for Palićko belo even two end points that correspond to the
presence of these compounds have been registered.
The highest rise on differential titration curve for all wine samples occurs
in the pH range from 7.25 to 8.70. According to pH values, it is obvious that in
this point the present acetic acid and nonorganic substances, such as carbon
dioxide and sulfur dioxide are completely neutralised. As only carboxylic acids
are significant for wine quality, it is obvious why in practice potentiometric
determination of total acidity stops at the moment when pH values of titrated
solution is 7.00 (Boulton et al., 1996).

Conclusion

According to the shown results, it can be seen that wine titration with
indicator gives sufficiently reliable values of titration acidity in wine (OIV, 2005).
However, as potentiometric titration for pH value 7.00 is more reliable and
objective method, values for content of total amount of acids in wine, expressed
through tartaric acid, have been given according to these results. According to
titratable acidity in analysed wines, all wines according to their structure
correspond to Regulations about wine quality.
The analysis of differential potentiometric curves shows that these curves
can give us the answer to the question if nonorganic substances, amino groups
and phenols are present in wine in a larger amount, as they are always present in
wine. However, neither of analysed methods gives strict answer to the question
what substances are present in analysed samples. The answer to this question can
be received only by the method of ionic chromatography.

R E F E R E N C E S

1. A y w a r d , G.H. and F i n d l a y , T.J.V. (1966): Chemical data Book. 2nd ed., John Wiley&Sons,
Syndey, Australia.
2. B o u l t o n , R. (1980a): The General Relationship Between Potassium, Sodium and pH in
Grape Juices and Wines. Am.J.Enol.Vitic., Vol. 10, pp. 105-109.
3. B o u l t o n , R. (1980b): A Hypothesis for the Presence, Activity and Role of
Potassium/Hydrogen Adenosine Triphosphates in Grapevines. Am.J.Enol.Vitic., Vol. 31,
pp. 283-287.
 Acidity in white wine 183

4. B o u l t o n , R. (1980c): The Relationship Between Total Acidity, Titratable Acidity and pH in

Grape Tissue. Vitis, Vol. 19, pp. 113-120.
5. B o u l t o n , R.B., S i n g l e t o n , V.L., B i s s o n , L.F. and K u n k e e , R.E (1996): Principles and
Practices of Winemaking. Chapman&Hall, New York, NY 10003.
6. B u t l e r , J.N. (1964): Ionic Equilibrium, Reading, MA: Addison-Wesley.
7. D a n i č i ć , M. (1984): Tehnologija vina - praktikum. Poljoprivredni fakultet, Beograd-Zemun
(in Serbian).
8. D a w s o n , R.M.C., E l l i o t t , C., E l l i o t t , W.H. and J o n e s , K.M. (1969): Data for
Biochemical Research, Oxford, UK: Clarendon Press.
9. D u r l i a t , H. and C o m t a t , M. (2005): Critical Evaluation of Potentiometric Redox Titrations
in Enology. Analytica Chimica Acta, Vol. 545, pp. 173-181.
10. J o v i ć , S. (2003): Organske kiseline u vinu. Časopis Vino br. 6. Teagraf, Beograd (in
Serbian).
11. L e o n a r d , R.T. and H o d g e s , T.K. (1973): Characterization of Plasma Membrane-Associated
Adenosine Triphosphatase Activity in Aot Roots. Plant Physiol., Vol. 52, pp. 6-12.
12. P e y n a u d , E. and M a u r i e , A. (1956): Nouvelles recherches sur la maturation du raisin dans
le Bordelais, annees 1952, 1953 et 1954. Ann.Technol.Agric., Vol. 5, 111-139.
13. 13. P r e n e s t i , E., T o s o , S., D a n i e l e , P.G., Z e l a n o , V. and G i n e p r o , M. (2004): Acid-
base Chemistry of Red Wine: Analytical Multi-Technique Characterisation And
Equilibrium - Based Chemical Modelling. Analytica Chimica Acta, Vol. 507, pp. 263-273.
14. R a d o v a n o v i ć , V. (1986): Tehnologija vina. Građevinska knjiga, Beograd (in Serbian).
15. R a j k o v i ć , M.B., N o v a k o v i ć , I.D. (2005): Praktikum iz analitičke hemije - klasične
metode. Poljoprivredni fakultet, Zemun, s. 158-160 (in Serbian).
16. R a j k o v i ć , M.B. (2007): Uvod u analitičku hemiju - klasične osnove. Pergament, Beograd (in
Serbian).
17. S e g a l , L. (1976): Biochemical Calculations, 2nd ed., New York, Joghn Wiley&Sons.
18. S l u ž b e n i l i s t SRJ: Pravilnik o kvalitetu i drugim zahtevima za vino, br. 54/99 i 38/2002 (in
Serbian).
19. S l u ž b e n i l i s t SCG: Pravilnik o kvalitetu i drugim zahtevima za vino, br. 56/2003 i dr.
pravilnici (in Serbian).
20. S t r a n k s , D.R., H e f f e r n a n , M.L., L e e D o w , K.C., M c T i g u e , P.T. and W i t h e r s , G.R.A.
(1965): Chemistry – A Structural View, London: Melbourne University Press.
21. U s s e g l i o - T o m a s s e t , L. and B o s i a , P.D. (1978): Determinazione delle constanti di
dissociazione dei principali acidi del vino in soluzioni idroalcoliche di interesse enologico.
Rivista Vitic.Enol., 31, pp. 380-403.
22. V i n e , R. and H a r k n e s s , E. (1997): Winemaking. Chapman&Hall, New York.
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Press.

Received October 29, 2007

Accepted December 31, 2007
184 M.B. Rajković et al.

ODREĐIVANJE TITRACIONE KISELOSTI U BELOM VINU

M. B. Rajković1, Ivana D. Novaković1 i A. Petrović1

Rezime

Količina titracionih kiselina u širi se, u najvećem broju slučajeva, kreće

između 5 i 8 g/dm3. Vina, po pravilu, sadrže nešto manje kiselina nego šira, a
prema Pravilniku, titraciona kiselost se kreće između 4,0 i 8,0 g/dm3 izraženo u
vinskoj kiselini, jer se deo vinske kiseline istaloži u obliku soli (streša) u toku
alkoholne fermentacije. Za vina koja sadrže ispod 4 g/dm3 titracionih kiselina
postoji sumnja u njihovo poreklo, tj. da su prilikom njihovog spravljanja vršene
nedozvoljene radnje.
Zbog toga je cilj rada bio da se izvrši određivanje titracione kiselosti u
belom vinu, standardnim metodama određivanja koje su upoređene sa rezultatima
dobijenim potenciometrijskom titracijom uz jon-selektivnu elektrodu.
Na osnovu dobijenih rezultata uočava se da titracija vina uz indikator daje
dovoljno pouzdane vrednosti titracione kiselosti vina. Međutim, pošto je
potenciometrijska titracija, pri pH vrednosti 7,00, pouzdanija i objektivnija
metoda, vrednosti za sadržaj titracionih kiselina u vinu, izraženih preko vinske
kiseline, date su upravo na osnovu ovog rezultata.
Analiza diferencijalnih potenciometrijskih krivih, ukazuje da ove krive
mogu pružiti odgovor na pitanje o prisustvu veće količine drugih neorganskih
supstanci, koje se već nalaze u vinu. Međutim, ni jedna od ispitivanih metoda ne
daje dovoljno pouzdan odgovor koje supstance su prisutne u analiziranim
uzorcima, već odgovor na ovo pitanje može pružiti jedino metoda jonske
hromatografije.

Primljeno 29. oktobra 2007.

Odobreno 31. decembra 2007.

1
dr Miloš B. Rajković, redovni profesor, rajmi@agrifaculty.bg.ac.yu, Ivana D. Novaković,
asistent-pripravnik, Aleksandar Petrović, asistent-pripravnik, Institut za prehrambenu tehnologiju i
biohemiju, Poljoprivredni fakultet, P.O.Box 14, 11081 Beograd-Zemun, Nemanjina 6, Srbija