PDF KB. Note: In lieu of an abstract, this is the article's first page. Cited By. This article is cited by 9 publications. Alan Talevi , Carolina L. Materials Today Communications , 23 , Journal of Pharmaceutical and Biomedical Analysis , , Development of Methods for the Determination of pK a Values. S G.
Papanastasiou , D. Jannakoudakis , J. Amblard , M. THE hydroxycarboxylic acids form very stable complexes with metal ions. In alkaline solution, both the carboxylic and the alcoholic hydroxyl groups take part in complex formation. For the calculation of stability constants of complexes it is necessary to know the acidic dissociation constants of both groups. Since the alcoholic hydroxyls are very weakly acidic and the molecule contains relatively easily dissociable group s also, it is not possible to determine the dissociation constants by the usual methods.
However, in general the hydroxycarboxylic acids do not absorb even in far ultra-violet. The acidic dissociation constants of optically active substances may be estimated from the change of rotatory power produced by alkali hydroxide.
The present communication deals with tartaric acid. Beck, M. Schwarzenbach, G. Acta , 37 , Article Google Scholar. Stearn, R. Download references. University, Debrecen. You can also search for this author in PubMed Google Scholar. Reprints and Permissions. BECK, M. However, concentrations as high as 3. Yeast strain appears to be an important variable affecting the amount of succinic acid produced.
However, a number of other factors might also influence the production of succinic acid, including fermentation temperature, aeration, must clarity and composition e. It is not currently possible to predict with certainty whether a fermentation will produce a higher than usual amount of succinic acid.
However, selection of a known high succinic acid producing yeast strain, used in combination with several of the factors mentioned above, will increase the chance of increased TA. Boulton, R. Principles and practices of winemaking.
Coulter, A. Succinic acid—How it is formed, what is its effect on titratable acidity, and what factors influence its concentration in wine? Wine Ind. Cowey, G. Grapegrower Winemaker : Remember Me. Lost your password? Sustainable Winegrowing Australia: click here to log in. Why is pH important? How does pH influence the effectiveness of sulfur dioxide? Calibration of pH meter Temperature and pH measurement pH and the precipitation of potassium bitartrate What is the relationship between pH and titratable acidity?
Why is the titratable acidity less than the sum of the individual acids? What could cause the titratable acidity to increase during fermentation?
References What is pH? Calibration of pH meter Calibration of pH meters before use is very important, and during vintage this should be done at the beginning of every day. Checking the titratable acidity calibration: Pipette accurately 3 x 25 mL of 0. The titre must lie within 4.
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