During the maturation process acids represent an essential factor in wine quality. The amounts of total acids, in 38 different wines, were determined by titrimetric as well as potentiometric methods.Potentiometric titration method gives higher values for total acids content (4.99 -10.79 g/l) compared to titrimetric method (3.85-8.68 g/l) as it includes all multi basic acids determination which gives more realistic information about wine acidity. Zusammenfassung Bestimmung der Gesamtsauren in Wein mit verschiedenen MethodenDie Sauren stellen wiihrend der Prufung einen wesentlichen Faktor der Qualitit von Weinen dar. Von 38 verschiedenen Weinen werden die Gesamtsiiuren durch titrimetrische und potentiometrische Methoden bestimmt. Die potentiometrische (4,99-10,79 g/l) ergibt im Vergleich zur titrimetrischen Methode (3,XS -8,68 g/l) hohere Werte, da sie die Bestimmung aller multibasischen SBuren einbezieht, die eine realistischere Information uber den Weinsauregrad geben.
Antioxidative effect of BHA (Butylated hydroxyanisole) and rosemary extract (Herbalox Type 0) in soybean and sunflower seed oil were investigated. Stability to oxidation was determined by measurement of induction time with the Rancimat 679 at 100°C. Changes in control (no antioxidant added) and experimental oil samples were monitored. The addition of antioxidants reduce oxidation thus increasing product stability. Presence of synthetic antioxidant BHA in sunflower seed oil at the concentration of 0.02 % (wlw) increases induction time from 6.0 to 8.09 hours. The results obtained indicated higher synthetic antioxidant efficacy compared with natural Herbalox Type 0 antioxidant. as the induction time for the later one, used at the same concentration. increased from originally 6.0 to 6.67 hours.
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