Wine Analysis
|
|
The advancing winemaker as well as the beginning winemaker will want to analyze certain compounds and chemicals in their wine. The list here is by no means exhaustive, but will allow the home winemaker, to measure and understand some of the chemical tests involved with making wine. Some of these tests will be beyond the scope of the small lot home winemaker, as certain unobtainable chemicals are involved, but there are other tests listed here that are at very necessary in making a good balanced wine
Sugar Content Of Must Or Juice As was explained in the step by step section, you will use a hydrometer to perform this test. Most hydrometers are calibrated at around 68 degrees, so will want you juice or must to ba as close to this temperature as possible.
This is a very essential test for making a balanced wine. Acid effects wine an many ways. It is very helpful in keeping bacteria at bay, and at helping wine to maintain its color. When acid is dissolved in a liquid it separates into two parts. The parts are the hydrogen ion (H+) and the anion (A-) The separation of acid is known as dissociation. The individual parts can then recombine into un-dissociated acid (HA) This is the acid that will have the effect on the taste of wine.
This can be a very elaborate test, and some wineries do take intricate chemical tests to determine this value. For the home winemaker the use of a dextrocheck kit will suffice. I have calculated percentages in place of specific gravity before, and just winged it on the residual sugar percentage for a competition before. Dextrocheck Kit:
Sulfur Dioxide This is an advanced chemical test, and is beyond the scope of most home winemakers. Some wine supply shops now carry simplified titrette tests that can be done by the home vintner, but I am not sure how accurate these tests are. Sulfur dioxide (S02) in wine is eventually converted to sulfuric acid, and the simpler tests use this osmoses to calculate S02 levels in a wine. The advanced method of determining the S02 levels in wine is called the ripper method, and a brief description of this method is as follows. Reagents Needed:
Malolactic Fermentation
|