文章基本信息

标题：THE EFFECT OF TOMATO WINE pH ON ITS BUFFER CAPACITY
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作者：John Owusu ; Haile Ma ; Newlove Akowuah Afoakwah 等
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2014
卷号：15
期号：2
出版社：Valahia University Press
摘要：Buffer capacity influences the stability of wine, and hence its quality. The influence of wine pH, of wines produced from three tomato musts pH levels (4.11, 3.40, and 3.20) on buffer capacity, was studied. Buffer capacity was determined by titration of the wines against 0.1 N Sodium hydroxide (NaOH) solution, and the titration continued until 10 mL of the base had been added. The pH of the solution was then determined. Then a graph of pH against volume (mL) of NaOH added was plotted, and the buffer capacity was calculated from the graph using an established formula. From the results, the change in pH of the tomato wines against volume of NaOH titrated was described by a zero order equation (R 2 = 0.863-0.9947). The tomato wine produced from must pH, 3.20 exhibited the highest buffer capacity value (P<0.05) while the wine produced from must pH 4.11 gave the least value. Buffer capacity correlated with pH (R = - 0.9942, P = 0.048), and the free sulphur dioxide content (R = 0.9982, P = 0.027) of the wine, and this was significant at P<0.05. However, titratable acidity (R = 0.956, P = 0.134), total soluble sugar content (R = -0.9601, P = 0.128), reducing sugar content (R = 0.6525, P = 0.401), and ethanol content (R = -0.6272, P = 0.418) of the wines, though gave high correlation were not significant at P<0.05. Tomato wine of a lower pH value exhibits higher buffer capacity and vice versa.
关键词：free sulphur dioxide; tomato musts; pH levels; stability of wine; sodium hydroxide solution