Analysis

The Filterability Index is the measurement of the difference in time from the filtration of 200mL of the wine (multiplied by a factor of two) and the filtration of 400mL of the wine. 

Minimum Volume Required: 750mL

Includes
Filterability Index
(Units: FI, Technique: Manual)

pH is the measurement of the concentration of hydrogen ions in a solution. The pH of wines are generally between pH 3.00 and pH 4.00.  pH is a factor in many aspects of wine and winemaking, affects microbial stability and is used to determine molecular SO₂.

Minimum Volume Required: 50mL

Includes
pH
(Units: pH, Technique: Manual)

The measurement of titratable acidity reflects the total available hydrogen ions in a wine or juice sample. As tartaric acid is the most prevalent acid found in grapes, TA results are reported as such.

Minimum Volume Required: 50mL

Includes
Titratable Acidity
(Units: g/L, Technique: Auto-Titration)