Comments on: Titratable Acidity: Mystery, Consistency, and too much acid http://www.washingtonwinemaker.com/blog/2008/02/28/titratable-acidity-mystery-consistency-and-too-much-acid/ Growing grapes and making wine in Bellevue Mon, 06 Sep 2010 23:37:04 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Erroll http://www.washingtonwinemaker.com/blog/2008/02/28/titratable-acidity-mystery-consistency-and-too-much-acid/comment-page-1/#comment-33183 Erroll Mon, 05 Oct 2009 15:21:20 +0000 http://www.washingtonwinemaker.com/blog/2008/02/28/titratable-acidity-mystery-consistency-and-too-much-acid/#comment-33183 Hi Edwin, I remember learning about the common ion effect decades ago, but after all this time any memory of what it is or why it might be important is long gone - so thank you for explaining it. It makes me want to learn more about the composition of cherries, and brush up on my chemistry. Erroll Hi Edwin,

I remember learning about the common ion effect decades ago, but after all this time any memory of what it is or why it might be important is long gone – so thank you for explaining it. It makes me want to learn more about the composition of cherries, and brush up on my chemistry.

Erroll

]]> By: Edwin Hoogerbeets http://www.washingtonwinemaker.com/blog/2008/02/28/titratable-acidity-mystery-consistency-and-too-much-acid/comment-page-1/#comment-33171 Edwin Hoogerbeets Sun, 04 Oct 2009 18:13:31 +0000 http://www.washingtonwinemaker.com/blog/2008/02/28/titratable-acidity-mystery-consistency-and-too-much-acid/#comment-33171 Hi, I know this is an old posting, but I just found it with a search, and thought I'd answer your question about the "disappearing acid" in case you hadn't already had some other ideas. This is possibly because of something like the common-ion effect. You are maybe adding acid that has a ion in common with something that is already in your wine, suppressing the dissociation of one or the other, and making it so that the ions are not titratable any more. That is, the base that you add during the titration cannot "use up" the ions from the acid because they are not available in solution to use. ie. The acid is there, but not measurable with a titration. Hi, I know this is an old posting, but I just found it with a search, and thought I’d answer your question about the “disappearing acid” in case you hadn’t already had some other ideas. This is possibly because of something like the common-ion effect. You are maybe adding acid that has a ion in common with something that is already in your wine, suppressing the dissociation of one or the other, and making it so that the ions are not titratable any more. That is, the base that you add during the titration cannot “use up” the ions from the acid because they are not available in solution to use. ie. The acid is there, but not measurable with a titration.

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