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I picked up 2 Chilean juice buckets yesterday (1 Zinfandel and 1 Merlot) and pulled samples to check brix, ph, and TA. I bought a testing kit when I picked up the buckets and used a ph meter because of a red/green defect so my fine color vision is not to be trusted. This is the first time I've checked the TA as up to now I've only made grape wine with kits. From the results I'm getting I think I'm making a mistake. Here is what I came up with, any help would be appreciated.
For the Zinfandel the Brix is 21.7 and the ph is 3.51. Using my ph meter and a stir plate I used Sodium Hydroxide with a Normality of 0.2 and a total wine sample size of 30 mL. It took ~4.5 mL to raise the samples ph to 8.20
For the Merlot the Brix is 20.2 and the ph is 3.48. Using my ph meter and a stir plate I used Sodium Hydroxide with a Normality of 0.2 and a total wine sample size of 20 mL. It also took ~4.5 mL to raise the samples ph to 8.20
Searching here I found this post from 2017 in a discussion on TA testing.
This is the generic formula for using any sample size and any strength NaOH
TA as tartaric acid in (g/100 ml (or %)) = (V)(N)(75)(100)/(1000)(v)
V = ml of sodium hydroxide solution used for titration
N = Normality of sodium hydroxide solution
v = sample volume (ml)
So plugging my values in I get a TA of 0.225 for the Zin and 0.3375 for the Merlot and these results seem very very low but this is the first time I've done this.
I did calibrate the ph meter before taking the ph readings using calibration buffers of 6.86 and 4.01 then immediately ran the TA test. Not sure if I should have recalibrated before the TA test using the 6.86 and a 10 ph buffer?
Also I'll mention this and not sure if it affected the test but I did the Zinfandel TA test first starting with a 25 mL sample and while adding the Sod. Hydr. squeezed the plunger a bit too hard and shot past 8.20 to around 8.60ish and added 5 mL more juice which brought the sample ph down to around 7.80ish then I continued the test taking more care to add a drop at a time until I reached a ph of 8.20.
Thanks for reading.
For the Zinfandel the Brix is 21.7 and the ph is 3.51. Using my ph meter and a stir plate I used Sodium Hydroxide with a Normality of 0.2 and a total wine sample size of 30 mL. It took ~4.5 mL to raise the samples ph to 8.20
For the Merlot the Brix is 20.2 and the ph is 3.48. Using my ph meter and a stir plate I used Sodium Hydroxide with a Normality of 0.2 and a total wine sample size of 20 mL. It also took ~4.5 mL to raise the samples ph to 8.20
Searching here I found this post from 2017 in a discussion on TA testing.
This is the generic formula for using any sample size and any strength NaOH
TA as tartaric acid in (g/100 ml (or %)) = (V)(N)(75)(100)/(1000)(v)
V = ml of sodium hydroxide solution used for titration
N = Normality of sodium hydroxide solution
v = sample volume (ml)
So plugging my values in I get a TA of 0.225 for the Zin and 0.3375 for the Merlot and these results seem very very low but this is the first time I've done this.
I did calibrate the ph meter before taking the ph readings using calibration buffers of 6.86 and 4.01 then immediately ran the TA test. Not sure if I should have recalibrated before the TA test using the 6.86 and a 10 ph buffer?
Also I'll mention this and not sure if it affected the test but I did the Zinfandel TA test first starting with a 25 mL sample and while adding the Sod. Hydr. squeezed the plunger a bit too hard and shot past 8.20 to around 8.60ish and added 5 mL more juice which brought the sample ph down to around 7.80ish then I continued the test taking more care to add a drop at a time until I reached a ph of 8.20.
Thanks for reading.