Tartaric Acids and pH in Wines : A Case of the Benefits and Risks of Drinking Red and White Wines / Kirsten Faye C. Aninipot ; Lara Angela S. Arellano ; Gabriel M. Bacolor ; Shaina Melissa Claire M. Baquiran ; Aaron Moses S. Bandao ; Jhoana Cyrene V. Belano ; Trisha Anne B. Bernardo ; Caryl Ryca Shean G. Cena ; Monicca O. Concepcion ; Kristine D. Orgas ; Janessa Mae V. Talabon and Rose Marie O. Mendoza, Ph.D.

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Publication details: Fairview, Quezon City Senior High School, FEU-NRMF, April 2019Description: 63 pages: illustration, photos; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

LOC classification:

SHS 2019 0007

Summary: Abstract: The purpose of this study is to determine the tartaric acid and the pH level found in the red and white wines. Two (2) Red wines and two (2) White wines commercially available in the market were used as test subjects. The result shows that commercially bought red wine samples have higher pH level and lower tartaric acid content indicating that they are less acidic, while the commercially bought white wine samples have low pH levels and high in tartaric acid content indicating that they are more acidic. There is no significant difference in the pH level and tartaric acid content of red wines indicating that the pH level and tartaric acid content of red wines are of acceptance limits. On the other hand, significant difference was found in the pH levels and tartaric acid content of white wine indicating that the pH level and tartaric acid content of these white wines were not within the accepting limits. Overall, the significant differences are found between the pH and tartaric acid contents of the red and white wines available in the market. This means that the red and white wine available in the market may or may not with what is expected. To addend the results of the study, an infographic was created to increase awareness in the public.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses	Far Eastern University - Nicanor Reyes Medical Foundation Theses	SHS 2019 0007 (Browse shelf(Opens below))	Available		T002126

Includes appendices and references.

Abstract: The purpose of this study is to determine the tartaric acid and the pH level found in the red and white wines. Two (2) Red wines and two (2) White wines commercially available in the market were used as test subjects. The result shows that commercially bought red wine samples have higher pH level and lower tartaric acid content indicating that they are less acidic, while the commercially bought white wine samples have low pH levels and high in tartaric acid content indicating that they are more acidic. There is no significant difference in the pH level and tartaric acid content of red wines indicating that the pH level and tartaric acid content of red wines are of acceptance limits. On the other hand, significant difference was found in the pH levels and tartaric acid content of white wine indicating that the pH level and tartaric acid content of these white wines were not within the accepting limits. Overall, the significant differences are found between the pH and tartaric acid contents of the red and white wines available in the market. This means that the red and white wine available in the market may or may not with what is expected. To addend the results of the study, an infographic was created to increase awareness in the public.

Thesis - Senior High School

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