Well, I'm all ready to play with my new chemistry set. Anxious to try
out my new pH meter. Have fresh NaOH for TA. Titrets etc. Kinda
pathetic that this years batch has progressed 7-8 months before I
discover the importance of analysis.

I have time today to collect wine samples but I'll probably not get
around to the fun part of analysis for at least one week. I'm storing
(and testing) samples in wide-mouth 100ml plastic ointment pots from
the pharmacy. The seal seems water tight. I don't anticipate any
"change" in chemistry while storing samples this way. I'm I correct?
Also, is shaking the sample fairly vigorously a reasonable way to
remove CO2 pre-pH analysis?

Jim

"glad heart" > wrote in message
om...
> I have time today to collect wine samples but I'll probably not get
> around to the fun part of analysis for at least one week. I'm storing
> (and testing) samples in wide-mouth 100ml plastic ointment pots from
> the pharmacy. The seal seems water tight. I don't anticipate any
> "change" in chemistry while storing samples this way. I'm I correct?

Probably.

> Also, is shaking the sample fairly vigorously a reasonable way to
> remove CO2 pre-pH analysis?

No. You need to heat it to near boiling.

Tom S

If I'm testing pH, TA, and SO2 all from the same sample, is there a
"best" sequence? Eg. will microwaving sample to "near boil" change
either TA or free SO2?

Also, presumably heating a sample to test pH is only necessary
post-fermentation. Correct? I.E. a pre-fermentation must would have
no CO2.

Thanks a bunch.