A Cash Still is used to determine the Volatile Acidity of wine. The cash still consistis of a complex apparatus of glassware with a heating element on the bottom and a condenser on the side. Acetic asic and other volatile compounds are distilled out of a degassed wine sample, and the sistillate is titrated with 0.02N Sodium Hydroxide solution.
Our set-up comes without the chemicals, however we do supply them. Please take a look below to see what chemicals are needed.
- Heating Element
- Stand + Rod
- Drain "T"
- Band Clamp
- Band Clamp Holder (2)
- Latex Drain Tube (10ft)
- Latex Tubing (10ft)
- Pinch Clamps (2)
- 3 Finger Clamp
Place approximately 500 ml purified water in the outer chamber of the Cash still. Start
cold water flow through the condenser. Rinse the inner chamber. Place exactly 10 ml of sample in the inner chamber. Add 2 drops of Antifoam B and rinse the funnel into the
inner chamber with a few ml of water. Place an Erlenmeyer flask under the condenser to collect the distillate.
Set the 3-way valve to vent the outer chamber and apply power to the heating element.
When steam begins to escape, close the 3-way valve. Collect 125 ml of distillate.
Open the 3-way valve to vent the outer chamber and turn off the heating element power.
Refill the outer chamber with water. Open the 2-way valve to remove the contents of the inner chamber. Rinse the inner chamber twice with water before introducing additional
Add 3 drops of phenolphthalein indicator and titrate the distillate with 0.1 N NaOH to a
durable pink color. Add 1 ml starch indicator, 5 ml sulfuric acid and titrate with 0.02 N
Iodine to a faint blue color.
(gm/100 ml Acetic acid)=(0.60x mL NaOH x N NaOH)–(0.60 x mL I
= 0.60x[(mL NaOH x N NaOH) - (mL I
If NaOH is 0.10N and Iodine is 0.02N = (mL NaOH x 0.06) - (mL I
2 x N I2)2 x N I2)]2 x 0.012)
Winery-Brewery-Distillation Equipment & Supplies