Abstract
Four methods of preparing grape berry samples for testing soluble solids, total acid, and pH were evaluated on European, American, American hybrid and French hybrid varieties. Grapes prepared in the Waring blender gave values of acid and pH corresponding to those of must and wine of red varieties when the grapes, with skins and seeds, were fermented at 70°F for 2 to 7 days.
When grapes for making white wines were pressed immediately after crushing and stemming, the "Squeezo" strainer appeared best for obtaining results on berry samples similar to must and wine analyses. The "potato ricer" and the "laboratory press" were not adequate for extracting total acid from red American varieties. Samples prepared in the Waring blender were 0.2 to 0.3 higher in pH than samples obtained by the other methods. All four methods compared satisfactorily for determining soluble solids.
- Accepted January 1972.
- Published online January 1972
- Copyright 1972 by the American Society for Enology and Viticulture
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