摘要
酒类酸度分析包括总酸度、挥发酸和有效酸度分析。总酸度、挥发酸常用滴定法分析 ,也可采用电位滴定法测定 ;有效酸度可采用 pH试纸、标准色管比色法及酸度计测定。有机酸可采用比色法、纸上层析和气相色谱进行分析。(一平)
The analysis of acidity in liquor comprises of analysis of total acidity, volatile acids and available acidity. Total acidity and volatile acids are often analyzed by titration method and sometimes by potentiometric titration; Available acidity is analyzed by pH indicator paper, standard colorimetry or acidimeter; Organic acids are analyzed by colorimetry, paper chromatography or gas chromatography.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第2期81-82,共2页
Liquor-Making Science & Technology
