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A comparative study of three methods for titrable acidity determination in must and wines was carried out. Titrable acidity (TA) was analysed in 115 wines from the Canary Islands by conductance titration, AOAC and OIV procedures. Conductivity, pH, malic acid, tartaric acid and potassium content were also determined. The results of TA obtained depended on the method used, however, a highly significant...
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