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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