Wednesday, August 28, 2019

Brix, pH and TA Numbers Coming In

Our Auxerrois and our Chardonnay are showing signs of softening and accumulating some sugar so we thought that it is time to take some real measurements of the Brix, pH and titratable acids (TA). Here is what we are seeing:
Variety # of Berries Weight Volume
of Juice
Brix pH TA
Auxerrois 50 62 g 30 mL 13 2.68 14.2 g/L
Chardonnay
Clone-76
100 112 g 46 mL 13 2.73 14.6 g/L
Chardonnay
Clone-96
100 100 g 43 mL 12 2.69 15.7 g/L
Throughout the coming weeks, we will be taking grape samples and testing for Brix, pH and TA.

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