PRINCIPLE
The volatile acids are separated from the wine with a water steam bubbling. Then, the acidity is determined with a titrated alkaline solution.
This instrument on a stand is composed by a boiler equipped with electric heaters and a draining valve, an extraction flask, a rectifying column to stop lactic acid vapors, and a coiled coil. It allows a quick extraction volatile acids (titration accessories are not included).
The volatile acids are separated from the wine with a water steam bubbling. Then, the acidity is determined with a titrated alkaline solution.