Question: If 500 mg/L lactic acid is added to pure water and you add NaOH until the pH = 3.1, what are the final amounts of each species in the acid equilibrium? What is the titratable acidity?
The formula for lactic acid is C3H603, with a dissociation constant, pKa = 3.86.
The formula for tartaric acid is C4H606.
We usually define titratable acidity in wine making using the formula:
TA(g/L tartaric acid)=(mL base)(N base)(0.075)(1,000) divided by the mL of the sample used.
Thanks in advance for your help and explanation
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I need some help with this question:
Two wines are available for blending: One tank of 1000 L has a TitratableAcidity of 9.0 g/L and another tank containing 2000 L has a TitratableAcidity of 0.6 g/L.
How much volume do you need to blend to make the 9.0 g/L Titatrable Acid wine equivalent to 7.2 g/L? What is the final volu
I am a winemaker and in the course of my work I simply do not understand how to do a calculation of this sort. We usually express acidity (in wine) in terms of titratableacidity in grams tartaric acid per liter. Here is the information that I have:
If 500 mg/L of lactic acid is added to distilled water and NaOH is added unti
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Please see attached
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