Sredović Ivana D.
Comparison of different methods for determination of sodium chloride in cheese
Institute of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun, Serbia (1,2,3)
Abstract:
(383.32 KB)
The determination of titratable acidity and total tannins in red wine
Institute of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2)
Abstract:
Titration acidity and content of total tannins in mass-market red wines are analyzed in this paper. The content of total acids in wine, expressed through wine acid, was analyzed by potentiometric titration on 7.00 pH value. According to titratable acidity in analyzed wines, all wines (only) with analyzed parameters according to Regulations about wine quality.
(712.55 KB)
