Abstract
The Cash still method commonly used in small wineries for the determination of volatile acidity has been re-examined for ways to improve accuracy, precision, and speed for both still and sparkling wines. A new method involves the addition of hydrogen peroxide in sufficient quantity to oxidize all the anticipated free SO<sub>2</sub>, but at a low enough concentration to avoid the production of other volatile compounds. This procedure has been tested and verified by our laboratory and others against other accepted, published techniques. The modified procedure produced more uniform results in the presence of excessive amounts of free SO<sub>2</sub> and CO<sub>2</sub>.
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