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Acid–Base and Precipitation Equilibria in Wine

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Miguel Palma and Carmelo G. Barroso

Departamento de Química Analítica, Universidad de Cádiz-Spain, Puerto Real, Cádiz, Spain

J. Chem. Educ., 2004, 81 (1), p 94

DOI: 10.1021/ed081p94

Publication Date (Web): January 1, 2004

Section:

History, Education, and Documentation

Abstract

The acid–base and precipitation equilibria in wine are used to teach the importance of chemical equilibria to the wine industry. The stability of wines is dependent on chemical equilibria, mainly the precipitation equilibrium of potassium hydrogen tartrate. However, this precipitation equilibrium is influenced by acid–base equilibrium and vice versa. A simple but effective experiment demonstrates the interactions between simultaneous equilibria involving hydrogen tartrate and helps students realize the importance of multiple equilibria in real-world systems.

Keywords (Audience):

Second-Year Undergraduate

Keywords (Domain):

Analytical Chemistry

Keywords (Pedagogy):

Hands-On Learning / Manipulatives

Keywords (Subject):

Acids / Bases

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Received: August 03, 2009

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Article

Acid–Base and Precipitation Equilibria in Wine

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Recommend & Share

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ISE Analysis of Hydrogen Sulfide in Cigarette Smoke

pH Paradoxes: Demonstrating That It Is Not True That pH ≡ -log[H+]

Unified Electroanalytical Chemistry: Application of the Concept of Electrochemical Equilibrium

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