I've collected about twenty-five different sets of instructions on how
to perform an acid test to determine TA level. Last night I made a
spread sheet and entered each instruction's parameters.
Categories we Amount of sample to be taken, amount of dilution
suggested (for red wine), number of drops of phenolphthalein
suggested, color change indications to look for, etc.
It's just amazing how many different sets of instructions there are
with almost no concurrence on any one topic!
For example, here's the list of dilution instructions I noted:
"Use distilled water, pH of water should be raised to 8.2, amount of
water added is not important".
"Use distilled ot de-ionized water and it shoulkd be at least five
times the volume of the wine sample."
"Use 75 ml's of distilled water"
"use 50 ml's up to 200 ml's for red wine"
"Use 50 ml's of hot distilled water"
"Amount not critical but not to exceed 5 times the sample size"
"Use 100 ml's"
What gives? Who out there has the definitive answer? (if there is
one...)

"Vincent" > wrote in message
om...
> I've collected about twenty-five different sets of instructions on how
> to perform an acid test to determine TA level. Last night I made a
> spread sheet and entered each instruction's parameters.
> Categories we Amount of sample to be taken, amount of dilution
> suggested (for red wine), number of drops of phenolphthalein
> suggested, color change indications to look for, etc.
> It's just amazing how many different sets of instructions there are
> with almost no concurrence on any one topic!
> For example, here's the list of dilution instructions I noted:
> "Use distilled water, pH of water should be raised to 8.2, amount of
> water added is not important".
> "Use distilled ot de-ionized water and it shoulkd be at least five
> times the volume of the wine sample."
> "Use 75 ml's of distilled water"
> "use 50 ml's up to 200 ml's for red wine"
> "Use 50 ml's of hot distilled water"
> "Amount not critical but not to exceed 5 times the sample size"
> "Use 100 ml's"
> What gives? Who out there has the definitive answer? (if there is
> one...)

<raising hand>
Ummmmm. All of the above?

Mine says "Add distilled water to about 2 inches in the test tube."

"Bob" > wrote in message
...
> "Vincent" > wrote in message
> om...
>> I've collected about twenty-five different sets of instructions on how
>> to perform an acid test to determine TA level. Last night I made a
>> spread sheet and entered each instruction's parameters.
>> Categories we Amount of sample to be taken, amount of dilution
>> suggested (for red wine), number of drops of phenolphthalein
>> suggested, color change indications to look for, etc.
>> It's just amazing how many different sets of instructions there are
>> with almost no concurrence on any one topic!
>> For example, here's the list of dilution instructions I noted:
>> "Use distilled water, pH of water should be raised to 8.2, amount of
>> water added is not important".
>> "Use distilled ot de-ionized water and it shoulkd be at least five
>> times the volume of the wine sample."
>> "Use 75 ml's of distilled water"
>> "use 50 ml's up to 200 ml's for red wine"
>> "Use 50 ml's of hot distilled water"
>> "Amount not critical but not to exceed 5 times the sample size"
>> "Use 100 ml's"
>> What gives? Who out there has the definitive answer? (if there is
>> one...)
>
> <raising hand>
> Ummmmm. All of the above?
>
>