A thermometric enthalpy titration (TET) study of some Australian wines

Abstract

The "titratable acid" and "total phenolics" content of selected Australian wines have been determined by thermometric enthalpy titration (TET) via thermometric titration with hydroxide ion. The "titratable acid" and "total phenolics" content have also been determined by the routine potentiometric and spectrophotometric methods and the sensitivity of the TET procedure has been assessed in comparison with that of the routine procedures. A separate TET study of tartaric and gallic acids has provided further insight into the complex interactions prevalent in the wine matrix. © 1992.