In our previous paper on red wines [ 2 ] we needed to quantify all acid-base active substances in order to investigate the acid-base chemistry of red wine at a speciation level by way of a careful equilibrium analysis.
In activity 3, the acid content is determined by pH titration.
Sulfur dioxide is an antioxidant and a bactericide that is added to the wine. Thus, the uncertainty of our result is not a good indicator that our result is incorrect. According to our results, the pH of the red wines varied from 2.
We think so, because the experiment for red wines was conducted the same way as white wines and the results for white wines are correct. In activity 6, students examine fermenting yeast under the microscope. When considering the uncertainty on both results, we can affirm that the concentration of ethanol of the red wine is the same as the white wine.
This is probably the main cause of error of the experiment.
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As for ion-exclusion chromatography, each sample was also purified from metal ions in order to prevent the saturation of the cation exchange resin surface of the column used for the separation.