Items includes= Retort Stand, Economy: 200 x 120m, 60cm Rod

Bosshead (Standard)

CLAMP (H/DUTY) – 4 PRONG

BURETTE, ST. BORE, CLASS B – 25ML

Filter Funnel. Plastic – 40mm

Beaker, Squat, Grad. Pyrex – 250ml

Phenolphthalein Indicator, 1% – 50ml

Sodium Hydroxide 0.10M – 500ml

Charcoal, activated – 40g

Filter Paper, Economy, No.1 – 150mm

Filter Funnel, Plastic – 100mm

Stirring Rod, Glass: 30cm x 7mm

Erlenmeyer Flask, Grad.Pyrex – 250ml

10ml Pipett,e Volumetric, A, Glass

Method – Red Wine

1. Pour 50ml of red wine into a 250ml glass beaker. Add 1 teaspoon of activated carbon. Mix thoroughly. Leave to stand for 5-10 minutes.

2.  Fold a No.1 filter paper (150mm) into quarters and place it in a 100mm filter funnel located in a 250ml Erlenmeyer flask. Pour the carbon/red wine mixture into the filter funnel containing the filter paper. 

3. The filtered wine should be clear. If a red or pink colour still occurs then add the filtered wine back into the filter funnel until the filtered wine is clear. 

4.  Use a 10ml bulb (volumetric) pipette to add 10ml of the clear filtered wine to a 250ml Erlenmeyer (conical) flask plus approx. 30ml distilled water.

5.  Add 3 drops of Phenolphthalein Indicator to the 250ml flask. 

6.  Now place a 40mm plastic funnel at the top of the 25ml burette* (make sure that the nylon stopcock is closed) and pour 0.10M Sodium Hydroxide into the burette (almost to the top of the burette – the actual level is not important) Note the initial volume of 0.10M Sodium Hydroxide(0.10M NaOH) in the graduated stem of the 25ml burette) * (Note: the 25ml burette should be held firm in 4 prong clamp, connected to a bosshead which is connected to the 60cm rod of the retort stand)

7.  Now open the stopcock of the 25ml burette and slowly add the 0.10M sodium hydroxide to the 250ml flask while gently stirring the flask. As the sodium hydroxide is added, the colour of the phenolphthalein indicator will become an increasingly purple colour before disappearing to the colour of the water. The end point (ie end of the titration) is reached when one drop of the 0.10M sodium Hydroxide added from the burette, changes the colour of the solution in the 250ml flask, from a clear, water colour to a faint, permanent, pink/purple colour. (Note: This faint pink/purple colour should remain for about 45 seconds, otherwise add another drop of the sodium hydroxide from the burette until a faint, pink/purple colour is obtained.) Note the final volume of 0.10M Sodium Hydroxide (0.10M NaOH) remaining in the 25ml burette. Subtract the initial volume of 0.10M NaOH from the final volume of 0.10M NaOH in the 25ml burette.

8.  The Titratable Acidity is calculated as follows: Titratable Acidity (TA) = [Final volume – Initial volume of 0.10M NaOH ] x 0.75 = grams /liter of tartaric acid present in the wine Example: The Initial volume of 0.10M NaOH in the 25ml burette = 1.0ml The Final volume of 0.10M NaOH in the 25ml burette = 9.0ml                           

   Titratable Acidity(TA) = 9.0ml – 1.0ml = 8ml x 0.75 = 6g/Litre of Tartaric acid                                                                                                                                     

   Method – White Wine  Proceed from Step No. 4