why red wine should not be usef for titration method
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Titratable acidity (TA) is a measure of acid content in
wine, juice, or must. TA is usually reported in units of
tartaric acid, malic acid, or citric acid. Because grapes
contain significant amounts of organic acids, TA analysis
is one of the most basic analyses in a winery lab. The acid
content impacts the taste, color, and microbial stability of
the juice. This application note demonstrates a simple TA
titration method using an Orion pH electrode and meter
to signal the endpoint
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