Studies on the titration of total acids in Saké by high frequency.

Abstract

The high-frequency titration method was applied to the determination of acidity of saké(rice-wine). The results were sammarized as follows.
1. The values obtained by high-frequency titration are a little lower than those by the usual indicator method.
2. The lower value in acidity and in ‘maximum titration value’ seems to indicate the better quality of the saké.
3. When saké posseses high electrical conductivity the titration curve remarkablly rises immediately after the neutral point has been reached and so the detection of this point becomes much asier.
4. The descending part of the titration curve from ‘maximum titration value’ is much characteristic to the two kinds of saké-natural and imitated (synthetic). The curve falls gradually in the natural saké and it drops rather abruptly in the imitated saké.