Acid and Ester Testing in Wine

Esters and acids are the main flavoring substances of wine. The total acid and esters change as the wine is stored for a longer period, including a decrease in esters and an increase in acids. The excessive content of esters and acids in wine will often cause loss of light, turbidity, and precipitation in white wine, which will seriously affect the sensory quality of the product and also affect the inherent quality of the product. Alcohol blended wine is mixed with flavors and fragrances, namely acids and lipids, which mainly solve the problem of taste and texture under the premise of meeting national standards. The content of total acid and total ester in wine directly affects the quality of wine, so the determination of total acid and total ester has considerable significance in production. Lifeasible offers high-precision instruments to help customers test the quality of their wine. Our services are designed to make wine quality identification more scientific.

Solutions

Total acid and total esters are one of the main physicochemical indicators in wine testing. Different grades of wine have different acidity and ester requirements, with superior grades being higher than the first. As one of the leading suppliers of wine testing, Lifeasible offers comprehensive solutions for the determination of total acids (mainly acetic acid) and total esters (mainly ethyl acetate, ethyl lactate, ethyl caproate, ethyl valerate, and many other components) in wine. Our laboratory will conduct tests in strict accordance with international standards to provide reliable analytical results.

Our total acidity and total esters test is only a physical and chemical indicator of compliance with international standards and does not reflect the actual quality of the wine. For purely brewed spirits, the total acid and total esters content of the physicochemical index reflects the product's intrinsic quality.

Below are our solutions for testing acids and esters in wine. Customers can choose any of the items or combinations as desired.

• Acid Testing in Wine
  Total acids are organic acids contained in white wine, the vast majority of which are volatile. Total acids are aromatic, aromatic, and flavoring substances in white wine and play a flavoring role. If the total acid content in white wine is too low, the wine will taste bland and have a short aftertaste; if the total acid content is too high, the wine will have a heavily acidic taste and pungent testicles, which will affect the taste of white wine. We offer the standard indicator method for detecting total acid in wine:
  Phenolphthalein is used as an indicator and titrated with sodium hydroxide solution to neutralize the total amount of acid in grams per liter in acetic acid.
• Ester Testing in Wine
  Total esters are the sum of all ester aromatics in wine and are also an aroma component with a particularly important role in forming the aroma of wine. The relationship between the amount of various esters varies in different types of spirits. The amount of total ester content is related to the quality of the wine; if the content is too low, the wine will taste lighter. We offer a standard indicator method to detect the total esters in wine:
  The free acid in the sample is neutralized with alkali, then an exact amount of alkali is added and heated to reflux to saponify the esters. The total ester content is calculated from the amount of alkali consumed.

Our total wine acid and total ester assay solutions offer excellent reproducibility and accuracy for different types of wine, and the results are fully compliant with standards. Customers can control the total acid and total ester content of their wines based on the assay results, combined with the requirements for total acid and total ester content in international standards and sensory requirements. If you are interested in our solutions, please contact us for technical consultation and quotation.