Pre-harvest workshop on Wine and Must Analysis with Dr. Barry Gump
Topics covered:
Soluble solids in juices by hydrometry and refractometry
Soluble solids in fruit - Sugar per berry - by refractometry
Reducing sugars, Rs, in finished wine by Clinitest
pH measurements on juices and wines
Titratable acidity titration with sodium hydroxide - phenolphthalein and pH meter endpoints
YAN measurement and testing
Formol nitrogen (nutrition assessment) in juices and/or wines
Ethanol by Ebulliometry
Malolactic fermentation followed by paper chromatography
Sulfur dioxide by the Aeration-Oxidation technique
Acetic acid (volatile acidity) using steam distillation/titration - Cash still operation