The acid substances in wine include formic acid, acetic acid, propionic acid, lactic acid, n-butyric acid, isovaleric acid, hexanoic acid, oleic acid, etc. The sensory characteristics of each acid substance are different. They perform their own duties, making the liquor body harmonious, mellow, soft, and long aftertaste. In this experiment, We will use ion chromatography to determine organic acid anions, acetic acid, formic acid, butyric acid, caproic acid.
