One of the most important characteristics in determining wine quality is acidity. Acidity is what gives wine its tangy and sour flavor, complementing foods in a palate-cleansing and refreshing way.

A range of production processes frequently employ acid mixtures comprised of two or three acids; for example, nitric acids, sulfuric acids and hydrochloric acids. In order to use these acids safely ...

This process uses titration with sodium hydroxide to determine the acid level of fruit beverages (juices and pulp). The titration is monitored by potentiometric measurement using a pH sensor and ends ...