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Journal of Automated Methods and Management in Chemistry
Volume 2006, Article ID 83247, 8 pages

Instrumentation and Automated Photometric Titration Procedure for Total Acidity Determination in Red Wine Employing a Multicommuted Flow System

1Instituto de Química de São Carlos, Universidade de São Paulo, Avenue Centenário 303, P.O. Box 96, Piracicaba, São Paulo CEP 13400-970, SP, Brazil
2Centro de Energia Nuclear na Agricultura, Universidade de São Paulo, Avenue Centenário 303, P.O. Box 96, Piracicaba, São Paulo CEP 13400-970, SP, Brazil

Received 26 April 2006; Revised 28 August 2006; Accepted 6 September 2006

Copyright © 2006 Ausberta Jesus Cabezas Garcia and Boaventura F. Reis. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


An automated procedure for photometric titration of red wine and associated instrumentation is described. The procedure was based on the flow-batch approach implemented employing multicommutation. The photometric detection was carried out using a homemade LED-based photometer. The mixing device, LED, and photodetector were attached to the titration chamber in order to form a compact and small-sized unit. The flow system comprised an automatic injector and three-way solenoid valves, which were controlled by a microcomputer through an electronic interface card. The software, written in Quick BASIC 4.5, was designed with abilities to accomplish all steps of the titration procedure including data acquisition and real-time processing to decide about the course of titration in the following step and so forth, until the titration endpoint was reached. The usefulness of the proposed titration system was demonstrated by analyzing red wine samples. When results were compared with those obtained using the AOAC reference method, no significant difference was observed at the 95% confidence level. A relative standard deviation of ca 2% (n=9) was obtained when processing a typical red wine sample containing 7.3 gl-1 total acidity expressed as tartaric acid.