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?
>
>