Question

why red wine should not be usef for titration method​

Answer 1

Answer:

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

Answer 2

Answer:

gfyuwdt83r9ru9ikpl][pkty;]yj'57trh\

\fhgwqebwqjhdgiqwukhdop

Explanation: