Application note: Measuring pH in wine and juice
The following application note includes the recommended equipment, procedures and maintenance for accurate pH readings.
Since pH plays a critical role in wine making, measurements are taken throughout the winemaking process, from juice to finished wine. Typical pH levels in wine range from 2.9 to 3.9. Various components of juice and wine can challenge the performance of the pH electrode, including proteins, sulfides, tannins, and polyphenols.