/ WORT, BEER AND BEER-BASED BEVERAGES / Soft Drinks

B-530.03.031 [2020-10] Volatile Acids

Volatile acids include all organic acids found in beverages that are volatile in steam under predefined conditions, with the exception of sulfurous acid and carbon dioxide. Acetic acid represents the primary volatile organic acid in beverages.

Fruit juice is described in regulations governing juice as the unfermented product extracted from healthy, ripe fruits, which has the capability of being fermented.

The “unfermented” stipulation is considered to be fulfilled according to the guidelines for fruit juice products if the following maximum values are not exceeded:

alcohol	3.0 g/l
volatile acids, calculated as acetic acid	0.4 g/l
lactic acid	0.5 g/l

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Application/Purpose

Determination of the steam-volatile acids by means of titration

Scope of Application

This method serves as a means for determining the titratable steam-volatile acids in beverages and concentrates

Principle

Volatile acids are distilled using steam, and the distillate is analyzed through titration. Sulfurous acid present in the distillate is determined iodometrically and subtracted from the total.