Determination of the amount of volatile acids in oxidized wines and neutralization of these by using chemical reagents and biological materials

Abstract

The aim of this paper is as follows: (I) determination of physical and chemical characteristics of the wine; (II) determination of the possibility of neutralizing and improving the characteristics of oxidized wines. Two types of wine (red and white) of the individual manufacturer from at south from river Ibar in the territory of Kosovo and Metohia were analyzed. Experimentally determined physico-chemical characteristics are density and quantity of the following: alcohol; extract; reducing sugars; ash; total acids; volatile acids; total; and free sulfur dioxide. Neutralization of oxidized wines (reduction of quantity of volatile acids) was carried out using chemical reagents (sodium hydrogen carbonate, calcium carbonate, calcium oxide, calcium hydroxide) and biological material (corn flour). By using sodium hydrogen carbonate to neutralize oxidized wines, the amount of volatile acids is reduced by 57% in red wine and 54.6% in white. By using corn flour, the content of volatile acids in red wine is reduced by 56% and in white by 54%, which is confirmed by the traditional experience of application of corn pistes during distillation. The methods of classical analytical chemistry were used to perform the experimental part of this paper.