Wine Analysis

Mono, Di and Tri-Protic Acids

• Mono, Di and Tri mean one, two and three respectively.
  
  
• A hydrogen atom consists of 1 proton, 1 neutron and 1 electron.
  
  When a hydrogen atom (H) looses its only electron (e^-) on ionization and forms a hydrogen ion (H⁺), it can basically be considered as a postive charge or a proton.
  
  Hence the term protic in the term Mono, Di and Tri-Protic Acids.
  
  
• An Acid can have more than one hydrogen molecule or hydrogen ion (H⁺) that it is able to releases.
  
  
• Hydrochloric acid is an acid with one potential hydrogen ion (H⁺) per molecule that it is able to be released quite readily and hence is a strong monoprotic acid.
  
  
• Lactic acid and acetic acid are acids also with only one potential hydrogen ion (H⁺) per molecule that they reluctantly release and hence are weak acids, but still monoprotic acids.
  
  
• Tartaric and malic acids are acids with two potential hydrogen ions (H⁺) per molecule, but these are also reluctantly released and hence are weak diprotic acids.
  
  
• Citric acid is a triprotic acid, able to release three hydrogen ions (H⁺) per molecule, with varying degrees of ease.