pH in Wine
pH measures the dissociation grade of acids present in wine. This parameter influences the vinification and conservation of wine. The range of pH value is approximately 3.00 – 4.00.
Instruments to Use
WineLab is simple and reliable system to perform analysis of Wine.
The system is supplied pre-calibrated and ready for use. Results are expressed in accordance with the reference method. It is also possible to standardize the system using samples with a known titration.
Test method
End Point test
Colorimetric reaction at 630 nm
Testing time: 1 minute - 80 test/hour
It is possible to carry out several test sessions with a maximum of 14 samples.
Calibration can be performed by aligning the test to reference values.
Sample
Wine as is
Compliance with reference method
The calibration curve of wineLab, obtained using reference methods, confirms the excellent linearity of the system over the whole testing range.
Using WineLab you can also perform
- Acetic Acid (Volatile Acidity) in Wine
- Free sulfur dioxide (Free SO2)
- Total sulfur dioxide (Total SO2)
- Malic acid
- Lactic acid
- Alcohol
- Sugars in wine and must
- Anthocyanins in wine and must
- Polyphenols
- Colour intensity and tonality
Reagent Kits
The kit, designed for 10 tests, comprises:
R1: package with 10 pre-filled cuvettes with chromogen in aqueous solution
| KIT CODE | SAMPLE VOLUME | RANGE |
| *300310 | 50 uL | 3.00 – 4.00 |
| Reagent developed by CDR s.r.l | ||||
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Quality System certified ISO 9001 Ed. 2008 |