Rene,
Here's what I was thinking- you start out with let's say a cup of must
and boil 10 minutes. Now you end up with 1/2 cup after boiling and then take
your 15ml sample of must. Have you not theoretically double the acid content
per volume? I suppose if you started out with 15ml and then boiled it then
you would have the same amount of acid in the end no matter the end volume,
but I don't think that is what he was saying.
John Dixon
"Rene" wrote in message
om...
You measure 5 ml sample, then boil. The idea is that the acids are not
volatile, it doesn't matter whether the sample afterwards is
concentrated.
I agree 10 min is abolutely not necessary for wine.

Rene.
"J Dixon" wrote in message
t...
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