Sørensen formol titration

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The Sørensen formol titration invented by S. P. L. Sørensen in 1907 is a titration of an amino acid with formaldehyde in the presence of potassium hydroxide.

RCH(NH2)COOH + HCHO + KOH → RCH(NHCH2OH)COOK + H2O

An unknown sample is reacted with a known amount of base. The remaining base is titrated with acid to determine the amount of excess base. The difference (total base minus excess) is equal to the amount of amino acid present in the original sample.

In winemaking[edit]

Formal titration is one of the methods used in winemaking to measure yeast assimilable nitrogen (or YAN) needed by wine yeast in order to successfully complete fermentation.[1]

See also[edit]

References[edit]

  1. ^ B. Zoecklein, K. Fugelsang, B. Gump, F. Nury Wine Analysis and Production pgs 152–163, 340–343, 444–445, 467 Kluwer Academic Publishers, New York (1999) ISBN 0834217015

External links[edit]