Abstract
The weak dibasic and tribasic organic acids in wine: tartaric, malic, citric and succinic acids are the important components having direct influence on various properties of wine. The regularities of electrolytic dissociation of these acids determine all their useful properties. With the aid of suggested by authors original method for analysis the complex equilibria of the processes of dissociation of weak multibasic organic acids the main dissociation parameters of tartaric, malic, citric and succinic acids in their dilute solutions: the values of usual and “partial†degrees of dissociation of all steps, the concentrations of all anions, hydrogen ions and undissociated acid molecules are determined. The concentration intervals of predominance of various charged and uncharged substances in dilute solutions of all above mentioned acids are also determined. The simple empirical equations for fast approximate calculation of the dissociation degrees and pH values are also suggested.
Highlights
The major wine acids are the weak multibasic organic acids: dibasic tartaric, malic, succinic and tribasic citric acids
Taking into account that the hydrogen ions determining the acidity and other important properties of wine originate from dissociation of above mentioned acids, the regularities of the processes of electrolytic dissociation of the wine acids are of vital importance
Our method was successfully used for description of the regularities of electrolytic dissociation of various weak multibasic organic acids [2, 4, 6, 7]
Summary
The major wine acids are the weak multibasic organic acids: dibasic tartaric, malic, succinic and tribasic citric acids. They are the important components in both winemaking and the finished product of wine. Taking into account that the hydrogen ions determining the acidity and other important properties of wine originate from dissociation of above mentioned acids, the regularities of the processes of electrolytic dissociation of the wine acids are of vital importance. These processes are characterized by complex “overlapping” equilibria because of the close values of the dissociation constants of separate steps of dissociation of wine acids. In this communication our method is used for an analysis of the peculiarities of electrolytic dissociation of the multibasic organic wine acids in their dilute solutions
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