I've been following a procedure from a basic wine analysis video from
Southwest Missouri State Univ.: bring 100ml of distilled water to a boil in
a microwave, then pipette in 5 ml of wine - this immediately degasses the
sample - you'll visually see the CO2 being released. Then put the sample in
a cool water bath or refrig to get it to room temp before testing.

Hope that helps,

Ed


"Negodki" wrote in message
...
Dave Breeden ) wrote:

...have you removed all the CO2? That will falsely raise your TA values.

Dave,

1) Will adsorbed CO2 distort the pH value as well, or just the TA?

2) Can you (or anyone else) suggest a few methods that home winemakers
might
use for this procedure.

I saw a few methods described at

http://groups.google.com/groups?q=re...rect.ca&rnum=4.

Not everyone has a vacuum pump handy, but the "wine whip" sounds
promising.
Still, we only need to degas the sample that we are using to test the
TA/pH,
right?

Would the following procedure work? Put the sample in an Erlenmeyer flask
or
small wine bottle, and seal it with a rubber stopper. Shake the bottle
gently. Remove the stopper slowly. Seems like this would get rid of most
of
the CO2 without any special equipment. Comments?