Wine Analysis

Why is sulfur dioxide important in wine analysis?

Sulfur dioxide is a wine's last line of defense against oxidation and need to be monitored consistently.

Why is ammonia important in wine analysis?

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.

Why is total acidity important in wine analysis?

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.

What are the predominant acids in wine?

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.

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Winemaking and pH

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.