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Determination of ionized and total calcium in white wine using a calcium ion‐selective electrode
Author(s) -
Cardwell Terence J.,
Cattrall Robert W.,
Mrzljak Robert I.,
Sweeney Therese,
Robins Lisa M.,
Scollary Geoffrey R.
Publication year - 1991
Publication title -
electroanalysis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.574
H-Index - 128
eISSN - 1521-4109
pISSN - 1040-0397
DOI - 10.1002/elan.1140030619
Subject(s) - dilution , calcium , chemistry , wine , analytical chemistry (journal) , ionic strength , electrode , aqueous solution , chromatography , physics , food science , organic chemistry , thermodynamics
The free, or ionized, calcium concentration in white wine was determined using a calcium ion‐selective electrode. Calibration was achieved using a standard curve constructed from calcium standards that matched each wine sample in pH, ionic strength, and ethanol concentration. A more rapid procedure for the determination of the calcium ion activity using aqueous standards was also studied. The effect of dilution on the ratio of free to bound calcium was examined. Using a dilution factor of 10, between 71 and 78% of the total calcium concentration can be sensed by the electrode, the proportion increasing to between 81 and 92% with a dilution factor of 100. The estimation of the total calcium concentration, based on the value obtained from the 10‐fold dilution, is proposed.