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pH Explained: The Importance of pH in Wine

Webinar Curriculum

  • An explanation on dissociated and undissociated acids.
  • A review on weak acids versus strong acids, and what makes wine a weak acid beverage.
  • The various acids in wine.
  • An explanation on the three forms of tartaric acid: tartaric, bitartrate anion, and tartrate anion.
  • How pH and titratable acidity differ.
  • pH and titratable acidity in wine: why they are important and what those numerical values describe.
  • How pH influences wine “behavior” and stability.
  • Parameters to look for when buying a pH meter.
  • Good techniques for maintaining the pH and electrode life.
  • Help with reviewing how to monitor a pH electrode. When is it time to buy a new one?
  • Action steps for winemakers to get better at using wine pH to their advantage.  

Video length: 38 minutes

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Access reserved for Denise Gardner Winemaking Members and Consulting Clients.

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