A titrimetric procedure was devised for the determination of CO₂ in wines. The method involves fixing the sample with 50% NaOH to pH 10-11 and then titrating with a standard acid solution. The titer is recorded between pH 8.6 and 4.0, which represents the area in which CO₂ is converted from the bicarbonate form to the free gas and carbonic acid. A degassed blank is titrated in the same range and its titer subtracted from the total. The difference is used to calculate the CO₂ content of the sample. Addition of carbonic anhydrase was found necessary for utmost accuracy. Comparison showed the method to be faster and more reproducible than the manometric procedure.
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Caputi et al. (1970) studied this question.
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