Acid-Base Chemistry of White Wine: Analytical Characterisation and Chemical Modelling

Table 4

Overall protonation constant values, as log 𝛽^𝐻𝑖, at two ionic strength values (0.05 and 0.1 M), 0% and 12% of ethanol, K⁺Cl⁻ as background salt, 𝑇=25°C. The uncertainty is reported in parentheses as standard deviation in the last significant digit.

Substance	𝑖	log 𝛽^𝐻𝑖 (KCl 0.05 M)			log 𝛽^𝐻𝑖 (KCl 0.1 M)
		EtOH 0%	EtOH 12%		EtOH 0%	EtOH 12%
L-Lactate	1	3.70^(a)	3.870 (3)	3.81^(b)	3.66^(c)	3.830 (3)	3.77^(b)
Succinate	1	5.319^(a)	5.49 (2)	5.467^(b)	5.24^(c)	5.39 (2)	5.38^(b)
	2	9.347^(a)	9.68 (5)	9.651^(b)	9.23^(c)	9.59 (3)	9.53^(b)

^(a)Values at 𝐼=0.05 M are calculated by way of a Debye-Hückel-type equation from literature data [2].
^(b)Data from [2].
^(c)Data from [7].