This brochure offers an overview of easy-to-use titration application notes for routine wine analysis using the EasyPlus™ titrator series.
A number of factors influence the sensory attributes of wine, from grape quality to barrel aging. Learn how titration can measure parameters related to acidity that affect wine fermentation and aroma development while maintaining a healthy microbial environment.
Developed by experts, this brochure encompasses:
- pH and acidity of beverages by equivalence point titration
- Free and total SO2 in beverages by endpoint titration with a polarized redox sensor
- Reducing sugars according to Rebelein (sample determination)
Download our brochure for ready-to-use titration application notes for routine wine analyses. Learn how the following elements affect wine and more:
Sulfur dioxide – more than an indicator of quality
When used correctly, sulfur dioxide acts not only as an anti-microbial agent, but also serves as an antioxidant, preserving the color of the wine. When present in excessive quantities, however, sulfur dioxide provides an unpleasant aroma to wine, which makes its measurement critical in the wine-making process.
Acidity – controlled from harvest season to maturation
Taste, color, berry flavor, as well as acidity are important criteria to be considered when harvesting grapes. Wine's acidity must also be monitored during the fermentation process. When wine is exposed to oxygen, its malic acid is converted into lactic acid, continuously altering its acidity. Finally, as the product has matured, proper pH and acidity ensure a harmonic and fine taste of the wine.
Several factors contribute to the production of high-quality wines, and all of them must be monitored regularly in order to provide customers with a delightful tasting experience. This brochure provides ready-to-use titration application notes for wineries to make easy routine analysis.