Determination of Tartaric Acid and the Sum of Malic and Citric Acids in Grape Juices by Potentiometric Titration

1988 ◽  
Vol 71 (5) ◽  
pp. 1028-1032
Author(s):  
Oswaldo E S Godinho ◽  
Nilson E Desouza ◽  
Luiz M Aleixo ◽  
Ari U Ivaska
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Potentiometric Titration ◽  
Malic Acid ◽  
Grape Juice ◽  
Algebraic Method ◽  
The Individual ◽  
Grape Juices ◽  
Linear Algebraic Method

Abstract Application of a linear algebraic method to the potentiometric titration of a mixture of tartaric and malic acids makes it possible to determine the individual concentrations of both acids in the same sample. These 2 acids have also been determined in grape juice free of citric acid after their separation from the juice matrix by precipitation as barium salts, followed by selective solubilization. It is also possible to determine tartaric acid and the sum of malic acid and citric acid in grape juice when the latter is present.

scholarly journals Separation and Determination of Some Organic Acids in Dry Calyces of Iraqi Hibiscus Sabdariffa Linn

2015 ◽  
Vol 12 (2) ◽  
pp. 340-349
Author(s):  
Baghdad Science Journal
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Formic Acid ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Limit Of Detection

A new reversed phase- high performance liquid chromatographic (RP-HPLC) method with Ultraviolet-Visible spectrophotometry has been optimized and validated for the simultaneous extraction and determination of organic acids present in Iraqi calyces of Hibiscus Sabdraffia Linn. The method is based on using ultrasonic bath for extracting organic acids. Limit of detection in µg/ml of Formic acid, Acetic acid, Oxalic acid, Citric acid, Succinic acid, Tartaric acid, and Malic acid 126.8498×10-6, 113.6005×10-6, 97.0513×10-6, 49.7925×10-6, 84.0753×10-6, 92.6551×10-6, and 106.1633×10-6 ,respectively. The concentration of organic acids found in dry spacemen of calyces of Iraqi Hibiscus Sabdraffia Linn. under study: Formic acid, Acetic acid, Oxalic acid, Citric acid, Succinic acid, Tartaric acid, and Malic acid are 114.896 µg/g, 64.722 µg/g, 342.508 µg/g, 126.902 µg/g, 449.91 µg/g, 268.52 µg/g, and 254.07 µg/g respectively.

scholarly journals Determination of titratable acidity in white wine

2007 ◽  
Vol 52 (2) ◽  
pp. 169-184 ◽  
Author(s):  
Milos Rajkovic ◽  
Ivana Novakovic ◽  
Aleksandar Petrovic
Keyword(s):  
Tartaric Acid ◽  
Potentiometric Titration ◽  
Ph Value ◽  
Titratable Acidity ◽  
White Wine ◽  
Selective Electrode ◽  
Alcohol Fermentation ◽  
Standard Methods ◽  
Illegal Acts

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.

Determination of Color in White Wine and White Grape Juice Using the White Wine Colorimeter

1977 ◽  
Vol 60 (3) ◽  
pp. 739-740
Author(s):  
Herb L Wildenradt ◽  
Paul A Stafford
Keyword(s):  
Grape Juice ◽  
White Wine ◽  
Color Measurement ◽  
White Wines ◽  
Reproducible Method ◽  
Grape Juices

Abstract Further experience with the white wine colorimeter has demonstrated that this instrument provides a simple and reproducible method of color measurement for both finished and unfinished white wines and white grape juices. In view of the proven accuracy and utility of the white wine colorimeter, the method specifying this instrument, 11.B01–11.B02, has been adopted as official final action.

Simultaneous Gas Chromatographic Determination of Carboxylic Acids in Soft Drinks and Jams

1985 ◽  
Vol 68 (5) ◽  
pp. 902-905
Author(s):  
Taizo Tsuda ◽  
Hiroshi Nakanishi ◽  
Takashi Morita ◽  
Junko Takebayashi
Keyword(s):  
Benzoic Acid ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Carboxylic Acids ◽  
Fumaric Acid ◽  
Malic Acid ◽  
Sorbic Acid ◽  
Chromatographic Determination ◽  
Dehydroacetic Acid

Abstract A method was developed for simultaneous gas chromatographic determination of sorbic acid, dehydroacetic acid, and benzoic acid used as preservatives, and succinic acid, fumaric acid, malic acid, and tartaric acid used as acidulants in soft drinks and jams. A sample was dissolved in NH4OH-NH4CI pH 9 buffer solution, and an aliquot of the solution was passed through a QAE-Sephadex A 25 column. The column was washed with water, and the carboxylic acids were eluted with 0.1N HC1. Sorbic acid, dehydroacetic acid, and benzoic acid were extracted with ethyl ether-petroleum ether (1 + 1), and determined on a 5% DEGS + 1% H3PO4 column. Succinic acid, fumaric acid, malic acid, and tartaric acid in the lower layer were derivatized with N,0- bis(trimethylsilyl)acetamide and trimethylchlorosilane, and determined on a 3% SE-30 column. Recoveries from soft drink and jam samples fortified with 0.1% each of 7 carboxylic acids ranged from 92.4 to 102.6% for preservatives, and from 88.1 to 103.2% for acidulants.

Composition of Pomegranate Juice

2012 ◽  
Vol 95 (1) ◽  
pp. 163-168 ◽  
Author(s):  
Dana A Krueger
Keyword(s):  
Citric Acid ◽  
Tartaric Acid ◽  
Malic Acid ◽  
Pomegranate Juice ◽  
Published Data ◽  
Statistical Tools ◽  
Isocitric Acid ◽  
Pee Dee ◽  
Sample Set

Abstract A database of 793 commercial pomegranate juices was analyzed to produce a profile for authentication of pure pomegranate juice. The database consisted of data from a mix of authentic and adulterated samples. Statistical tools were used to reduce the database to a stable sample set of 477 presumably authentic samples. The profile obtained (mean, SD at 16 Brix) are as follows: fructose (g/100 g) 6.83, 0.50; glucose (g/100 g) 6.66, 0.44; sucrose (g/100 g) 0.00, 0.00; sorbitol (g/100 g) 0.00, 0.01; acidity (g/100 g as citric acid) 1.25, 0.32; citric acid (g/100 g) 1.19, 0.30; malic acid (g/100 g) 0.065, 0.034; tartaric acid (g/100 g) 0.00, 0.00; isocitric acid (mg/kg) 63, 21; potassium (mg/kg) 2320, 400; proline (mg/kg) 7, 5; formol value [milliequivalents/100 g] 1.00, 0.24; 13C/12C ratio [o/oo Pee Dee belemnite]–26.4, 0.8. The profile samples had a consistent anthocyanin pattern consisting of four major peaks corresponding to delphinidin-3,5-diglucoside, delphinidin-3-glucoside, cyanidin-3,5-diglucoside, and cyanidin-3-glucoside. Minor peaks corresponding to pelargonidin-3,5-diglucoside and pelargonidin-3-glucoside were also generally present. No maltose, D-malic acid, or tartaric acid were detected in any of the samples. The profile obtained corresponds closely with previously published data.

Gas chromatographic determination of isocitric and malic acid in the presence of a large excess of citric acid

1990 ◽  
Vol 239 ◽  
pp. 165-170 ◽  
Author(s):  
I. Molnár-Perl ◽  
M. Morvai ◽  
M. Pintér-Szakács ◽  
M. Petró-Turza
Keyword(s):  
Citric Acid ◽  
Malic Acid ◽  
Chromatographic Determination ◽  
Large Excess

Determination of Citrate Ions by Potentiometric Titration with a Copper-Selective Electrode in Monitoring the Production of Citric Acid

2004 ◽  
Vol 59 (3) ◽  
pp. 291-295 ◽  
Author(s):  
L. F. Naumenko ◽  
N. M. Buneeva ◽  
R. N. Korneeva ◽  
V. F. Selemenev ◽  
D. V. Nemtsev
Keyword(s):  
Citric Acid ◽  
Potentiometric Titration ◽  
Selective Electrode ◽  
Citrate Ions

Collaborative Study of a Method for Determination of MVIalic Acid in Grapes and Grape Products

1969 ◽  
Vol 52 (6) ◽  
pp. 1153-1154
Author(s):  
E Fernandez-Flores ◽  
Arthur R Johnson ◽  
Victor H Blomquist
Keyword(s):  
Malic Acid ◽  
Collaborative Study ◽  
Grape Juice ◽  
Potassium Acetate

Abstract The polarimetric method for the determination of l-malic acid in grape juice and grape products has been further modified by increasing the amount of potassium acetate used, adjusting the alcohol wash concentration, and utilizing a more efficient filtration for the removal of interfering tartrate salts. Collaborators reported acceptable results and no difficulties were reported. It is recommended that the method as modified be adopted as official first action for the determination of l-malic acid in grape juice and grape products.

Gradient Elution Chromatography of the Acids in Concord and Other Grape Juices and Jellies

1965 ◽  
Vol 48 (3) ◽  
pp. 534-543
Author(s):  
David Jorysch ◽  
Seymour Marcus
Keyword(s):  
Citric Acid ◽  
Exchange Resin ◽  
Anion Exchange Resin ◽  
Free Acid ◽  
Grape Juice ◽  
Gradient Elution ◽  
Fraction Collector ◽  
Grape Juices ◽  
Dowex 1 ◽  
Elution Chromatography

Abstract The gradient elution technique was used to determine the acid profiles of grape juices and jellies prepared from their juices. Acids were separated by placing predetermined volumes of grape juices containing equal milliequivalents of free acid on columns of Dowex 1-X10 anion exchange resin in the formate form and eluting with formic acid in gradually increasing concentration. The eluates were collected in a fraction collector and evaporated to dryness on a waterbath, and the residues were titrated with standard alkali solution. The gradient elution chromatograms of the acids in Concord grape juice samples pressed in the laboratory differed only slightly from similar commercial samples. Grape juices other than Concord have similar acid patterns but show another acid peak. Grape jellies were liquefied and their acids determined by the method; the presence of added citric acid in these jellies is shown to affect the acidity patterns.

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