Despite the known negative effects of alcohol in terms of human health, alcohol production and consumption are increasing in the world and in our country. However, at the same rate, illegal alcohol production increases and alcohol related poisonings are experienced. The way to distinguish real spirits from fake spirits is to test and analyze alcoholic beverages.

Non-volatile acids in wine are reduced as the wine ages. This way the wine softens. In particular, tartaric acid combines with other basic materials to form precipitated and insoluble crystals. Volatile acids, such as acetic acid, increase as the wine ages and make the wine harder. However, these processes take place slowly.

Analyzes are performed to determine the amount of non-volatile acid in wines. In these studies, the carbon dioxide removed wine is titrated against phenolphthalein with sodium hydroxide chemical compound and the general acid content is determined. From this value, the amount of non-volatile acid in wine is obtained by subtracting the volatile acid value after distillation by the same method.

The general amount of acid is calculated as tartaric acid and the amount of volatile acid is calculated as acetic acid. The amount of volatile acid is given in grams per liter.

Turkish Food Codex Wine Communiqué issued by the Ministry of Food, Agriculture and Rural Affairs (Communiqué No: 2008 / 67) contains principles for the production, preparation, processing, storage, transportation and placing of the wine on the market with appropriate techniques and hygienic conditions. In the aforementioned communiqué, among the chemical properties of wines, the amount of volatile acid in acetic acid is explained as follows:

• 18 meq / l for partially fermented grape must
• 18 meq / l for white and pink / rosé wines
• 20 meq / l for red wines

In the context of chemical food analyzes, the amount of volatile acid in terms of acetic acid is determined by the authorized laboratories. In these studies, standards and test methods published by domestic and foreign organizations are followed.