Determination of tartaric acid in musts or wines - by reaction with vanadic acid, red colouration formed being measured

摘要

Vanadic acid is added in excess to a must or wine, and the intensity is measured by the red coloration produced by the reaction between tartaric acid and vanadic acid. This reaction is rendered more accurate by precipitating, the excess vanadic acid with Ag NO3 soln. To eliminate side reactions. The determination is pref. carried out in presence of acetic acid. Active coal can be used to clarify the must or wine before the analysis. The method is accurate and rapid.