The cash still boils wine and collects the vapors created during the boiling process, some of which are the volatile acids in wine. The primary volatile acid of wine is acetic acid. Therefore, while the distillate collected is a mixture of water and volatile acids, the role of the titrations is to determine the concentration of acetic acid in the wine sample. Acetic acid concentration is regulated and maximum allowable amounts for various wine styles can be found in 27 CFR 4.21.
…Premium Content
Access reserved for Denise Gardner Winemaking Members and Consulting Clients.
Related Items:
Production Guide: Reducing Copper in Copper Sulfate Treated Wines
Checklist: Pre-Bottle Timeline for Native Wine Grape Variety Wines
Production Guide: Re-Starting a Stuck Malolactic Fermentation (MLF)
FREE: Checklist: Winery Prep for COVID-19 Mitigation
Production Guide: Juice / Wine Analysis Recommendations