Since pH plays a critical role in wine making, measurements are taken throughout the winemaking process, from juice to finished wine. Typical pH levels in wine range from 2.9 to 3.9. Various components of juice and wine can challenge the performance of the pH electrode, including proteins, sulfides, tannins, and polyphenols. This note includes recommended equipment, procedures, and maintenance to assure accurate pH readings.
Analysis tools that make a difference you can taste. Thermo Scientific™ electrodes, meters, and solutions combine the features and technology necessary to meet your demanding quality standards throughout the winemaking process.