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October 2012 Issue of Wines & Vines
 
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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…
 

 
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