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How to calculate the ph of the wine

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Reference no: EM13551998

During the fermentation of wine, a buffer system consisting of tartaric acid and potassium tartrate is formed by a biochemical reaction. Assuming that at some time the concentration of potassium tartrate is twice as high as that of tartaric acid, calculate the pH of the wine. The pKa of tartaric acid is 2.96.

Reference no: EM13551998

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