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  3. Re: wine analysis by laboratories or by myself: IRTF or sequentials: what's the best choice?

Re: wine analysis by laboratories or by myself: IRTF or sequentials: what's the best choice?

I have tried a number of tests this year including Brix (hydrometer), PH (ph meter 0.01 accuracy), TA (again using the PH meter and 0.1 sodium hydroxide solution). These results have mainly been consistent.

I have also attempted SO2 in red wine by the "Ripper" method which ended with disaster a number of times. I used a home made starch solution, 33% sulphuric (from the pool shop) and iodine from the chemist ! (sounds bad doesn't it). . Chris.

Hello, I would be interested to know how many people are doing their own > analysis by themselves or by laboratories to look after their

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and maturity of grapes. > What is the best technologie for analysis? and what's your own choice. > Thanks to reply > > Thomas Ricour > snipped-for-privacy@cetim-sas.fr > >
Reply to
Chris Summerell
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In general a lab is unnecessary for wine making. You don't use one to make jelly do you? I have made wine for 25+ years and as far as analysis the only real tool I used over most of that was the hydrometer. It is essential. In recent years I have started using titration and pH meters but I really have a hard time saying it has had a significant effect on the quality of my wine. I am thinking about testing for SO2.

The point of all this is that if you just want to make wine, make it. If you want to piddle in a lab do some simple tests but they are, for the most part, not essential. But unless you are trying to save a large batch that has a problem, the best test is taste.

Ray

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Ray

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