Wine Analysis
The Wine Analysis is an important aspect in wine making. Once the wine is prepared it is analyzed to make it of a perfect quality and taste. Wines that are exported to other countries need to meet certain standards and here the Wine Analysis holds a lot of importance. Let us take a brief look at the procedures that are involved in the Wine Analysis.
ANALYSIS OF WINES
- Alcohol (ethanol) content : This can be carried out using a back titration with an acidified standard solution of potassium dichromate.
- Sugar content : The method used is same as is used to determine the glucose in any drinks.
- Identifying the acids : The main volatile acid present in wines is likely to be ethanoic acid, produced by the bacterial oxidation of ethanol. Tartaric acid and other non-volatile acids such as citric acid, succinic acid and several others are also present in wines.
- Total acid content : This is done by using the acid-alkali titration.
- No-volatile acid content : Once the wine is distilled, only the volatile acids will distill over. After an appropriate analysis of the distillate, the concentration of volatile acids can be estimated.
- Sulphur dioxide content : Sulphur dioxide is usually present in wines as a bactericide.
- Esters content : These are the most difficult components to analyze.
{Reference : chemistry-react.org/go/default/Tutorial/Tutorial_4783.html} The end result of all these tests gives the conclusion about the quality and class of the wine.
See Also:
- India Wine Producers
- Wine India / India Wine
- Indian Wine Exporters / Wine Exporter India
- India Wines Directory
- India Wine Resources
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Originally posted 2009-09-25 14:05:12.