Abstract

Novel integrated flow-based steam distillation and titration system with spectrophotometric detection was developed for determination of volatile acidity in wines. Using the system, the distillation procedure was carried out in an automatic manner, starting with introducing into a heated steam distillation module a sample and subjecting it to steam distillation. Under selected conditions, all the analyte was transferred to the distillate; therefore, the system did not require calibration. The collected distillate and titrant were introduced into the next monosegments in varying proportions, in accordance with the developed titration procedure, and directed to the detection system to record the titration curve. The titration was stopped after reaching the end point of titration. Procedures for distillation and titration were developed and verified separately by distillation of acetic acid, acetic acid in the presence of tartaric acid as well as acetic acid, tartaric acid, and titratable acidity, with precision (relative standard deviation) and accuracy (relative error) for both procedures lower than 6.9 and 5.6%, respectively. The developed steam distillation and titration systems were used to determine volatile acidity in samples of white and rosé wines separately and as the integrated steam distillation and titration system, both with precision lower than 9.4% and accuracy better than 6.7%.

Highlights

  • Volatile acidity (VA) is one of the most important parameters determined during production and storage of wine

  • The VA value corresponds to the acids that can be removed by steam distillation, and it is influenced by the content of volatile carboxylic acids, mainly acetic acid, and formic, butyric, and propionic acids [1,2,3]

  • It was found that using 28 mL of water for steam distillation resulted in transferring all the analyte to the distillate

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Summary

Introduction

Volatile acidity (VA) is one of the most important parameters determined during production and storage of wine. The VA value corresponds to the acids that can be removed by steam distillation, and it is influenced by the content of volatile carboxylic acids, mainly acetic acid, and formic, butyric, and propionic acids [1,2,3]. These acids are present in all wines, but only in microbiologically spoiled wines at levels that are sensorially detectable [3]. The maximum level of acetic acid, fixed in the European

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