|Search By Accuracy|
Sulfur dioxide is a wine's last line of defense against oxidation and need to be monitored consistently.
The content of ammonium ions will will drastically decrease during the alcoholic fermentation, then increase again, especially in red wines, at the end of the malolactic fermentation becuase the lactic bacteria release ammonia nitrogen into the wine.
Acids occur naturally during the growing of grapes and as part of the fermentation process. Wines show lower levels of acid when there are hot growing seasons or when the grapes come from hotter regions. In the proper proportion, acids are a desirable trait and give the wine character.
The three predominant acids in wine are tartaric, malic, and citric, all which are intrinsic to the grape. Tartaric acid ins the principal acid in grapes and is a component that promotes a crisp flavor and graceful aging in wine.
"Hand held Hanna instrument has been a great support to our organization in the field (vineyard) and winery. we give classes in growing and wine making and we must have very reliable instruments to show the young generation. We have been very impressed with the easy of use and accuracy of the instruments. Thank you Hanna"
- Susan - Moraga, CA
"I have found the Hanna 84100 Free SO2 Titrator to provide very reliable results with dessert wines having residual sugar concentrations as high as 24%. The instrument is robust and easy to use, it provides consistent results even after prolonged periods between use."
- Deviante Wines, CA
The pH of wine is important to determine because it will affect the quality of the product in terms of taste, color, oxidation, chemical stability and other factors. This white paper describes the importance of pH in winemaking.