Agriculture Reference
In-Depth Information
Fill the syringe to the 10ml mark with sodium hydroxide
solution
Add the sodium hydroxide to the beaker 0.1 ml at a time.
After each addition, stir the contents of the beaker and test the
pH with the meter.
Repeat the previous step until the pH meter reads 8.3 or
higher. Then stop.
Make note of the reading on the syringe.
The TA (tartaric) in PPT (or g/L) of your must is equal to 1.5
× (10—reading on syringe).
Clean, rinse, dry, and store your equipment.
Adjusting Acidity
Acids affect flavors and indirectly create new flavors in a
maturing wine. When making wine, the acidity of a must
needs to be adjusted so that it is high enough, but not so high
as to make an unpleasant flavor. Though your sense of taste is
the final arbiter, there are some ranges of acidity that have
been established by wine makers over time that can serve as a
general guideline:
Dry White Wine: 7.0-9.0g/L
Sweet White Wine: 8.0-10.0g/L
Dry Red Wine: 6.0-8.0g/L
