Joe,
Might be my logic is off, but it seems that boiling the sample for 10
minutes would effectually concentrate the sample and alter the results of
your test. I have put my samples in the microwave usually in a water glass,
brought it to a good boil and then tested. My other method is to stir
vigorously or shake the heck out of it in a bottle.
John Dixon
"David C Breeden" wrote in message
...
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