By means of titration the acidity concentration in the ACETATOR but also in the connected tanks can be determined quickly and precisely.
FRINGS provides an easy-to-use, robust solution, the main component of which is a quality digital burette together with the necessary practical accompanying equipment.
This set consists of a dosage and neutralization apparatus, a distillation apparatus and the necessary spindles (alcoholometer) to determine the alcohol in your vinegars in the traditional way.
Strongly sulfurized wines cannot normally be used for vinegar fermentation. Therefore, the delivered raw wine should always be tested for SO2.
The “Rebelein” method is suitable for this purpose. FRINGS supplies a complete analysis set for carrying out this examination.