How to control the sugar content and acidity of the grape

How to control the sugar content and acidity of the grape. Test your wine maker, Sugar and acidity and pH refers to the degree of maturity of grapes Since ripening berries and sugar and acid levels in the grapes need to measure to predict the day of perfect maturity.

The concept of ideal maturity is somewhat vague. Some believe that the fruits mature from red grapes with the following properties: 22% of sugar, 7.5 g/l of acids and pH of 3.4. For white-20 respectively, 8.5 and 3.2. But this same thing to say that the perfect woman-90-60-90, smart and beautiful. Grant God … In real life, make at least one of the conditions.

In addition, men have different preferences for women, and there are various wine maker’s wishes on what he wants to get the wine. Impact most directly on the selection requirements in the wine.
There are three factors-sugar, total (volumetric) acidity and pH, which can be monitored on a weekly basis after a period of maturation, reaching the optimal level when the berries to be ready for the combine.

The hardest part of above-acidity aggregate control. But, in General, the local wine industry cannot do that by controlling the sugar and acidity only. If you grow special kinds of grapes with high acidity, and that should work (Isabella, Marquette Frontinyak other hybrid), or those with low pH after maturity (Crystal and others), you have to control this option. It is necessary to purchase additional laboratory equipment and reagents.

Blood sugar and pH measurement dejection portable pH meter
To measure glucose and pH can use refractometers portable and convenient pH meter provided by SIMVOLT. Grape taste every time you spend testing it to see to link taste specific changes in pH and sugar content. Gradually, after a few years, you will learn to identify the time of harvest to your grape tasting. Although it is better to use special devices.

Determine the best time to harvest and can get REF103/113 refraction (Brix, Bree units-% sugar in the grape juice). Series of refractometers 7HH REF, REF 701 for example, measuring the sugar content in Brix, KMW (Babo), Levi. Analysis should be taken with berries from several grapes mature model at the time of measurement, and make some measurements and display average.

In recent years, scientific tests have shown that various grape varieties and different climatic zones and special Berry optimum value, because the grape State can say one thing dejection-other. Grapes need to withstand maximum maturity polyphenolic bushes. Index-stands and seeds are brown. But sometimes dictate the need to gather other factors: weather, plans and more. Or they do not depend on you.

After all, even in shaptalizatsiyu Burgundy spends almost every year (add sugar to the plant). Accepted, and even set the rules could receive additional sugar alcohol 2%, which is equivalent to approximately-adding 3.5-4 grams of sugar per 100 grams of grapes.
Hybrid white berry varieties for optimum performance-18-20-21-22 red. Lvinivira-22-24.

How to determine pH calibration of grape juice?

Titrated acidity-total content of acids in grape juice. For the best value red wines-6.8 g/l white-7.9 g/l. It is possible to measure-measure ideally should take when grape sugar (by increasing maturity) and acidity (decrease during maturation) fall within the above.

Even if the value of pH is in the normal standards, you should definitely check the pH as they can be very high – more than 3.3 for white grapes and 3.5-red. The wine, made from juice with high pH, although minimum sulfitization can breed harmful bacteria if you are planning to shutter it multiplied by only, resulting in damage to her. If the pH is raised, it may be due to the fact that the grapes mature or soil containing plenty of potassium. So don’t overdo potash fertilizer!
For table grape low sugar acidity, high-maintenance-not good. In this juice in the wine industry is necessary to add additional tartaric acid. The final PH of wine will also be top of the pH of the juice, for the greater part of the acid is converted to less acidic substances during fermentation.

Rule of thumb: Add 1 g/l tartaric acid adjusts the pH of a plant to 0.1. When should I do it, I reduced the pH 3.2 mash units white and red-3.3. Check the values of the pH meter.

If you are able to obtain accurate values for glucose, pH, and yet I knew at least two key factors that will be needed to determine when harvesting, and if we were titrated acidity-all three. And don’t forget to check the eligibility of grape seed! If the decision to take the wine is not you, then figure out the standards will help “pull the ears” of your plant to the case in question.