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Alcohol pH
During wine making, pH is the measure of the
yeast ferments the relative acidity of wine.
sugar in grapes into ethyl Low pH wines taste tart and crisp,
alcohol. In addition to degrees Brix, while high pH wines taste flat and
there are other means of measuring lack body.
alcohol content.
Tools: pH meter
Tools: Hydrometer, GC-MS, GC-FID,
NIR spectroscopy
Titratable
Dissolved Acidity
Oxygen Titratable acidity is
Dissolved oxygen is an approximation of
the amount of free total acidity, measured by
molecular oxygen titrating a sample of wine with a
dissolved in wine, and its levels strong base.
can affect the wine’s quality and Tools: Tritator
longevity.
Tools: DO meter
Turbidity Sulfites
Turbidity refers to Sulfites are the most
the concentration of common preservatives
undissolved, suspended particles used in winemaking, and the levels
in wine, which give it a cloudy or of some sulfites in wine are subject
hazy appearance. to regulation.
Tools: Turbidity meter Tools: Photometric analyzer,
Titrator, Ion chromatography