Two juice and must pH/TA spreadsheet calculators in Excel and ODS versions that allow you to adjust juice or must wine to a target pH prior to fermentation. To make use of this spreadsheet calculator please download it and save it on your computer. Aside from IPad where there is no external keyboard the calculator …
Pre-fermentation pH and Titratable Acidity Calculator Read More »
Sodium hydroxide is only about 97% pure and it forms sodium carbonate and bicarbonate by reaction with moist air as it ages (there are ways to make it up removing these impurities but it is not worth the bother for winemakers). Moreover it comes in the form of pellets so that it is almost impossible …
Ideally we do a perfect job of adjusting juice or must and finish up with a gold medal wine that requires no adjustment prior to bottling. More realistically an assessment of the wine may indicate that it is out of balance with respect to acid/sugar balance or too low or high in tannin. So …
SO2 analysis of wine using the Vinmetrica SC-!00/300 and the SO2 test kit is easy and provides accurate information to the winemaker concerning free SO2 levels in both red and white wines. Tests are quite affordable. The factors of affordability and accuracy provide freedom to the winemaker to test for free SO2 levels at any …
The value of the test is that it can be completed as a sequentially step following pH and TA measurement of must or juice using a common pH pen and 0.133M NaOH solution for TA titration. No special equipment is required other than the pH pen but it does require attention to detail by the …
This article addresses determination of completion of malolactic fermentation (MLF) for amateur winemakers and was compiled from information provided at a Saanich Sommeliers workshop in November of 2018. The primary presenter was Dr. Sandy Kirk but others present contributed. Apart from the workshop another source of information is cited below. Introduction Malolactic fermentation is …
Malolactic Fermentation: Four methods to assess completion Read More »
1. Starch Indicator. Add 3.0 g starch to 500 mL saturated sodium chloride solution (saturated at room temperature to give a solution that doesn’t grow bugs) and boil until starch has dissolved. Filter to remove any residue and add 20 mL water plus 80 mL of acetic acid (also helps to stabilize solution). 2. Sulphuric …
View PDF document on malo-lactic fermentation Here Information provided by Sandy Kirk
This article describes sampling and standard lab procedures to follow to get to wine fermentation off to a good start. Collecting the correct sample from a must or juice. a) Timing of sampling and duration of grape skin exposure before sampling.Should be done after all maceration is complete as pH and (TA Titratable Acidity) change …
Acid Additions through Bench Trials – Rev 2 Background There is a growing trend for grape growers to leave the grapes hanging for extended periods of time to increase the aroma and flavour components in the resulting wine but this practice does leave the grapes with lower than ideal acid levels. There are many articles written on how …