The graphic illustrates the chromatogram of a wine sample containing different ions and organic acids.
Acids are a key component of wine. They preserve the wine and lend it expression and character.
Wines contain a number of different types of acids. Tartaric, malic, and lactic acids are particularly important, just as is carbon dioxide with champagne and sparkling wines.
This method using the Metrohm’s 940 IC Vario is also suitable for analysing many other beverages.
