27.1.18
Potentiometric Titration Method
AOAC Official Method 950.07
Acidity (Total) of Beer
First Action 1950
Final Action
A. Indicator Titration Method
Bring 250 mL H2O to boil and continue boiling 2 min. From
fast-flowing pipet add 25 mL beer previously decarbonated by
shaking and filtering, 920.49 (see 27.1.01). After emptying pipet,
continue heating 60 s, regulating heat so that solution resumes
boiling during final 30 s. Remove from heat, stir 5 s, and cool rapidly
to room temperature.
Add 0.5 mL 0.5% phenolphthalein. Titrate with 0.1M NaOH
against white background. Make frequent color comparisons with
test sample of equal volume and dilution to which has been added
approximately anticipated amount of alkali but no indicator. Titrate
to first appearance of faint pink. Read buret. Add 0.2 mL more
alkali; color should then be permanent, definite pinkish red,
indicative of overtitration. Take first buret reading as end point.
Observe strictly all details of method. However, 100 mL H2O,
10 mL beer, and 0.2 mL indicator may be used in place of amounts
specified above. (Use potentiometric titration method, B, for beers
of dark color which, even when diluted, may not permit judging
phenolphthalein end point with necessary precision.)
Report results (1) as lactic acid, to nearest 0.01% (1 mL 0.1M
alkali = 0.0090 g lactic acid); or (2) as mL 1M alkali, to nearest
0.1 mL, necessary for neutralization of 100 g beer.
B.
Use pH/ref er ence elec trode sys tem. Decarbonate beer
completely by shaking, 920.49 (see 27.1.01). Using 50 mL
undiluted test portion (or such amount as best suits titration
assembly), titrate potentiometrically with 0.1M NaOH to pH 8.2.
Add alkali in 1.5 mL portions to ca pH 7.6, and in 0.15 mL portions
from there to pH 8.2. Make sure that complete equilibrium and
good convergence are attained before reading buret at exactly pH
8.2. Report results as in A.
Pre cau tions.—Observe all de tails of good potentiometric
technique, including following: Standardize potentiometer against
fresh 0.05M potassium acid phthalate, 964.24(c) (see A.1.04),
before and after any set of titrations; read potentiometer to nearest
0.02 unit; use flexible shielding around electrode leads and motor
cords; ground motor and motor cords, preferably to water pipes;
avoid contact between electrodes and glass beaker; use proper
stirring speed to ensure quick mixing but to avoid foaming which
may temporarily trap some of alkali added; stop titration at ≤pH 8.6
to min i mize al kali con tam i na tion of glass elec trode; check
bat ter ies fre quently. Fol low man u fac turer’s in struc tions for
potentiometer used.
Reference: Methods of Analysis (1992) 8th Ed., American
Society of Brewing Chemists, 3340 Pilot Knob Rd,
St. Paul, MN 55121, USA, Beer 8.
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