Great video Prof Grant. TA measurements seems complicated and subjected to inaccuracy by the operator. When grapes are ripen the Brix seems to flatten out but the pH seems to rise as the grapes hang on the vine. Grapes with high pH are susceptible to microbial contamination. Whether you perform a TA measurement or not you aren't going to let the grapes hang on the vine if the pH is above 3.6 no matter what the Brix value is. Them wouldn't that makes TA measurement redundant ? Thank you.
TA and pH are related. TA is essentially the buffering capacity of the grapes which is a little different and more complicated than the pH. Yes, many people measure pH, but in order to acidify the grapes accurately if the pH is high, it is important to know the TA. The TA is relevant to taste, the pH is not. To get the best measurements of TA, it is best to measure it three times and take the average, but once one is familiar with the method and takes the appropriate measures to be precise, one measurement is often enough.
Great video Prof Grant.
TA measurements seems complicated and subjected to inaccuracy by the operator.
When grapes are ripen the Brix seems to flatten out but the pH seems to rise as the grapes hang on the vine. Grapes with high pH are susceptible to microbial contamination.
Whether you perform a TA measurement or not you aren't going to let the grapes hang on the vine if the pH is above 3.6 no matter what the Brix value is. Them wouldn't that makes TA measurement redundant ? Thank you.
TA and pH are related. TA is essentially the buffering capacity of the grapes which is a little different and more complicated than the pH. Yes, many people measure pH, but in order to acidify the grapes accurately if the pH is high, it is important to know the TA. The TA is relevant to taste, the pH is not. To get the best measurements of TA, it is best to measure it three times and take the average, but once one is familiar with the method and takes the appropriate measures to be precise, one measurement is often enough.
What is the simplest method to reduce acidity in wine?
The simplest is to do a malo-lactic fermentation.