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Food Engineering/Manufacturing/How to Determine % Acidity of Vinegar

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Question
I am making homemade red wine vinegar. I have a pH meter and was wondering if there is an easy way to determine the percentage of acid any other way than using the titration method. Thank you in advance for your help!

Answer
Unfortunately, titration is required to determine total acidity because acetic acid in vinegar can be buffered so that pH does not give a direct measure of total acidity. Titration is easy, using a burette and a standard alkaline solution, made by measuring sodium hydroxide carefully into distilled water and using phenolphthalein as an indicator.  

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J. Peter Clark

Expertise

How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Experience

Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

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