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4. PRINCIPLE OF OPERATION
The determination of total acids in wine is made according to a neutralization reaction, that is the
reaction between the acids found in wine and a base.
Titratable acidity is measured on a degassed sample at the endpoint of 8.20. The results are expressed
as g/L tartaric acid.
For precise results it is very important to know the sample volume, titrant volume and concentration.
The dosing pump reproducibility is independent of the titrant tubing, therefore it doesn’t need frequent
calibrations. The calibration of the pump is necessary in order to have high accuracy for the titrations.
The calibration procedure is based on the analysis of a known solution. By doing this, the instrument
makes a differential analysis between the standard and the wine sample. The mini titrator will
calculate the concentration of the titrant based on the amount needed to reach the endpoint.