The determination of total acids in wine is made according to a neutralization reaction, that is the reaction between the acids found in wine and a base. Total acidity, also called titratable acidity, is the sum of the fixed and volatile acids. In the United States the total acidity is usually expressed in terms of tartaric acid, even though the other acids are measured.

Total acidity directly affects the color and flavor of wine and, depending on the style of the wine, is sought in a perfect balance with the sweet and bitter sensations of other components. Too much acidity makes wine tart and sharp; too little makes wines flat, flabby, and uninteresting. Proper acidity in wine is what makes it refreshing and an ideal accompaniment to food.

The HI84102 mini titrator is designed to determine the acidity of wine by potentiometric titration in the range of 0.0 to 25.0 g/L of tartaric acid. Total acidity is measured on a degassed sample of wine to a fixed endpoint of pH 7.00 or pH 8.20.

The HI84102-50 is a 110 mL bottle of alkaline titrant solution that is used for the determinations of acidity in wine.

Replacement reagents required to operate the HI84102: