Ferrometers are used to determine the presence of iron in wines, and are widely used nowadays due to soils being sulphated with iron salts, due to presses and equipment, and due to storage in barrels, casks and cask-wagons. The wine becomes dull and blackens. This colouring phenomenon is especially characteristic of white wines.
The qualitative test, very simple and sufficient, may easily be carried out using the ferrometer.
The quantitative chemical titration of the iron in the wine is a more delicate analysis carried out using a colorimeter-ferrate compensator (contact us).