The determination of total acids in wine is made according to a neutralization reaction in which the acids found in wine are neutralized by a base. Total acidity, also called titratable acidity, is the sum of the fixed and volatile acids. In the United States the total acidity is usually expressed in terms of tartaric acid, even though the other acids are measured.For precise results it is very important to know the sample volume, titrant volume, and titrant concentration. As the titrant comes pre-standardized, it is important to determine the amount of titrant delivered by the dosing pump. This determination is done by the pump calibration procedure. In this procedure the analysis of a known volume of a known solution (HI84102-55) is titrated with the HI84102-50 titrant to a specific pH endpoint that is potentiometrically determined by the HI1048B pH electrode designed for wine samples. The pump calibration procedure should be performed anytime the titrant, syringe, tubing or pH electrode is replaced. It is recommended to do a pump calibration every time a new set of titrations are to be performed.The HI84102-55 is a 100 mL bottle of pump calibration standard solution. There is enough calibration standard to perform 30 pump calibrations.Replacement reagents required to operate the HI84102:
| Rangeof tartaric acid | 0.0 to 25.0 g/L |
| Pump calibration standard | HI84102-55 |
| Titrant solution | HI84102-50 |
