Wines were obtained to be analyzed for acidic and alcoholic content, by performing a series of Acid based titrations and Alcohol Redox titrations; Calculations where formed form the data gathered from both the titrations to allow to compare predicted values to the actual values. Introduction: Wine making involves a lot of chemistry and can be very complex then what it appears. There are many factors that contribute to when a grape is ready to be picked. The first factor is weather, when there are higher temperatures the grapes will often be required to be picked at night. Long periods of rain also need to be taken into account so that the grapes can be picked at optimal maturity. The type of grape and the way a wine is to be made often determines a wines picking date. Once the grapes are believed ready to be picked its ripeness is first analyzed. The grape is checked for the right sugar levels, PH levels, colour, smell and finally taste. The grapes are then tipped out of bins into a machine called the destemmer. This is used to separate all the stems from the grapes ......

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