Whitepaper/App note

Application note: Measuring pH in wine and juice

Posted: 19 November 2020 | | No comments yet

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.

    To read this application note in full, please complete the form below:

     









    I can withdraw my consent and unsubscribe at any time by e-mailing [email protected].

    I acknowledge Thermo Fisher Scientific (including its affiliates) will process my Personal Information according to its Privacy Policy, which includes information about my rights.

    By clicking submit you confirm that you accept our terms and conditions and privacy policy.

    Related organisations

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.