Negodki ) wrote:
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?

Yes, but wine is highly buffered (50% wine, 50% water has the same
pH reading as 100% wine), so the effect is negligible.


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

Find a way to draw a vacuum, or boil the sample, or shake it until
no more Co2 froth occurs.

Dave


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?

Yep!



--
Dave
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Dave Breeden