How To Take An Acid Test With A ph Meter

Discussion in 'Tutorials, Calculators, Wine Logs & Yeast Charts' started by djrockinsteve, Dec 29, 2010.

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  1. Dec 29, 2010 #1

    djrockinsteve

    djrockinsteve

    djrockinsteve

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    How To Take An Acid Test With A ph Meter

    Determining a wines acid titration can be difficult with a deep red wine such as Merlot or a Cabernet. Watching for the color change to a faint pink or gray end point can be challenging. However for those of you who have a ph meter, you are just a few steps away from determining your musts/wines acid percentage with 1 solution and in about half the time but with more accuracy.

    [​IMG]

    Simply extract 10ml/cc of your wine with a syringe and place into a small cup. Rinse your syringe and draw 10ml/cc of Sodium Hydroxide (NaOh) solution (the same solution used in your acid titration kit but without the indicator solution-phenolphthalein) into it.

    [​IMG]

    Now add 1ml/cc of NaOH to your wine sample and stir. I use the ph meter to stir mine. You will see the ph reading starting to rise. When it is complete you may record the reading or simply mark an addition of 1ml/cc.

    [​IMG]

    Repeat by adding another 1ml/cc of NaOh to your sample and be sure to stir completely. The readings will start off rising slowly but later there will be a much larger increase. Wait until the reading stops and always indicate how much NaOh solution you’ve added.

    [​IMG]

    Once you have reached a reading in the 8.0 area begin adding in increments of .2 or .25ml/cc of solution. You are to continue adding NaOH solution until your ph meter reaches a reading of 8.2 and stop. The above photo shows a reading of 8.02, just a few drops away from 8.2

    All acid is neutralized at a ph reading of 8.2 Now that you have reached this reading or have come very close, count how much NaOh solution you have added. For example let’s say you added 8ml/cc of NaOh to reach a ph reading of 8.2 Simply multiply the number of ml/cc used (ex:8) times .75 (point 75) to give you your acid percentage reading. In this case it is .6% acid (point 6 %). You’re finished.

    Immediately dispose of your sample and never return it or add these chemicals to your wine. Wash hands well if your skin comes in contact with them and rinse off your ph meter as well. Always store chemicals in a cool dark place and handle with care.

    This is the same procedure used in your acid titration kit without the indicator solution and waiting for the wine to turn gray or pink. Now instead of purchasing two solutions phenolphthalein (indicator) and sodium hydroxide (NaOh) you need only one, sodium hydroxide.

    For additional information about standardizing Sodium Hydroxide you may visit this page via the link,

    http://www.extension.iastate.edu/Wine/Resources/preparingstandardsodiumhydroxidesolution.htm

    courtesy of Bob F WMT Forum
     
    Last edited: Mar 6, 2011
  2. Sep 13, 2013 #2

    DoctorCAD

    DoctorCAD

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    Thats what I followed, but nowhere does it mention the .1N sodium hydroxide.
     
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  3. Sep 18, 2013 #3

    djrockinsteve

    djrockinsteve

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    The .1N is what I have always used so I can't elaborate on the .2N solution. In fact I didn't know it existed for quite sometime as the single strength is all that my wine store carries.
     
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  4. Nov 5, 2013 #4

    photoactivist

    photoactivist

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    Maybe this has to do with the 1N or 2N hydroxide you guys mentioned later; but my acid test says to multiply the cc's used by 0.25, not 0.75, to get the percentage tartaric. Are you sure you've got it right?
    Either way, I'm super fascinated by this concept!
     
    Last edited: Nov 24, 2013
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