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