The cash still boils wine and collects the vapors created during the boiling process, some of which are the volatile acids in wine. The primary volatile acid of wine is acetic acid. Therefore, while the distillate collected is a mixture of water and volatile acids, the role of the titrations is to determine the concentration of acetic acid in the wine sample. Acetic acid concentration is regulated and maximum allowable amounts for various wine styles can be found in 27 CFR 4.21.
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