This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
The method consists in acidifying a test portion with tartaric acid, entraining the volatile acids by steam distillation and titrating the distillate with standard volumetric sodium hydroxide solution in the presence of phenolphthalein as an indicator. The method is applicable to all fresh products, to products preserved without chemical preservatives, and to products to which sulphur dioxide has been added.
Status : PublishedPublication date : 1981-11
Edition : 1Number of pages : 9
Technical Committee:Fruits and vegetables and their derived products
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