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
> >
> ************************************************** **************************
> > Dave Breeden
>