RT Journal Article SR Electronic T1 Grape Sample Preparation Methods Representative of Must and Wine Analyses JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 10 OP 13 DO 10.5344/ajev.1972.23.1.10 VO 23 IS 1 A1 G. H. Carter A1 C. W. Nagel A1 W. J. Clore YR 1972 UL http://www.ajevonline.org/content/23/1/10.abstract AB 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.