Remaining Time: 1:59:59
Remaining Time:
Timeout Warning
Your shopping cart will expire in
Redirecting to the homepage...
Extending your session...
An error has occurred,
redirecting to the homepage...

Estimating Grape Maturity by Titratable Acidity - Grape Maturity Series

Aude Watrelot, Jennie Savits, Maureen Moroney
This publication will show how to measure titratable acidity in wine samples. Titratable acidity is a measurement that approximates total acidity in must and wine, and is indicative of the sensory perception of tartness. TA measures both the dissociated and un-dissociated acids neutralized by a base.

A solid understanding of the organic acid composition of the must is very important for the winemaker to:
  • Determine the harvest time and wine style. 
  • Decide on any must treatments prior to fermentation. 
  • Monitor the stability of a wine, e.g. if malolactic fermentation is intended, or not.
  • Comply to minimum and maximum acid level regulations set by the TTB.

Pages / Length: 5
Publication Date: 12/2020
Format
Price
PDF
$0.00




Permanent link for this product: https://store.extension.iastate.edu/product/16077