October 2012 Issue of Wines & Vines

Essential Analyses For Harvest

The 10 most important laboratory analyses and contingency tests

by By Jean L. Jacobson
Historically, basic grape and juice analyses practiced by most wineries or requested from commercial laboratories included Brix, titratable acidity (TA), pH, ammonia (NH3) and malic acid. For decades winemakers have relied on these test results in addition to physical and organoleptic evaluation of the fruit, juice and must to determine when to harvest and proceed into primary and secondary fermen…

The full content of this article is available for subscribers to the print edition of Wines & Vines magazine. Subscribe now and get instant, online access to the full content of Wines & Vines magazine!
Currently subscribed users please log in at the top of this page.