Importance of measurement of pH of wine

Category: Oenology | Tags:

From grapes to bottles, many parameters are measured so you can provide the necessary information about wine quality. pH is a vital parameter throughout the winemaking process.

Real acidity (pH) means the concentration of free hydrogen ions in the must or wine, and depends on the amount of total acids and the strength of the dissociation of individual acids.

It is important to know the pH of wine because it plays a critical role in many aspects of winemaking operations such as fermentation, aging, fining, stabilization, and bottling.

 pH has a great influence on organoleptic properties because wines with lower values ​​have a sharper and fresher taste, unlike wines that have a higher pH value, where the taste is duller and shallower.

Perhaps the most significant effect of pH has on the hygiene and development of microorganisms. By lowering the pH value, we also lower the amount of free sulfur dioxide needed to protect our wine from spoilage.

Certain pH value will affect performance of malactic bacteria to convert malic acid to lactic acid. Furthermore, pH value plays a role in haze formation and protein stability in general.

The pH value helps us a lot to determine the exact moment of grape harvest, because it is often a much better indicator of grape ripeness than the amount of sugar.

pH between 3.0 and 4.0 is optimal for most wines. Although some winemakers will craft a wine outside this range, the risks must be considered. Wines in the higher end of this range run the risk of spoilage.

What pH range should you aim for?

White wine 3.0 to 3.3 pH

Red wine 3.3 to 3.6 pH

Accurate pH analysis requires the right equipment, proper sampling, and effective execution. Time invested in pH analysis without the right equipment and process wasted.

We know what you need for measuring pH of wine and we have it!

For your wine laboratory Hanna has elegant solution that will keep you on edge®.

edge® Dedicated pH/ORP Meter – HI2002 with wine electrode HI10480

Hanna Instruments is proud to introduce the world’s most innovative pH/ORP meter: edge®.edge’s groundbreaking design is the culmination of Hanna’s vision, design capabilities, integrated production and world class R&D. edge is a single, easy to use meter that can measure pH and ORP. The HI10480 is a digital pH electrode with built-in temperature sensor. This application specific electrode is designed for measuring pH in wine and must. Measuring the pH of wine is a critical step to ensure the quality of a final product.

This electrode features a built-in microchip that stores sensor type, serial number, and calibration information. It also features a double junction reference, Clogging Prevention System (CPS) technology, glass body, and spherical tip. This probe features a 3.5 mm connector designed exclusively to be used with Hanna Instruments edge® Tablet Meters.

For professionals that want to go to vineyard prepared check our next pH meters.

pH meter for wine – HI98169

HI98169 is a rugged, waterproof, portable pH meter for wine that measures pH and temperature of must in winemaking. This meter is supplied with a specialized pH probe that features an open junction with Clogging Prevention System (CPS™) technology. HI98169 is supplied with FC10483 pH electrode, pH 3.00 buffer solution sachets (2), pH 7.01 buffer solution sachets (2), HI700635 Cleaning solution for wine deposits sachet, HI700636 cleaning solution for wine stains sachet, 100 mL plastic beaker (2), HI920015 micro USB cable, 1.5V AA batteries (4), instruction manual, guidebook for winemakers, and quality certificate in a HI720169 hard carrying case with custom insert.

Portable pH Meter for Wine Analysis – HI99111

HI99111 is a portable, microprocessor-based pH and temperature meter. Main features include: extended pH and temperature ranges; waterproof and compact casing; large dual-line display; low battery detection; automatic pH calibration at one or two points within two memorized buffer sets (standard or NIST); selectable temperature unit (°C or °F). The FC10483 pH probe features an open junction with Clogging Prevention System (CPSTM) technology, has a builtin temperature sensor for simultaneous temperature compensated pH and temperature readings, and also contains an integral pH sensor preamplifier to provide measurements impervious to noise and electrical interferences.

For advanced winemakers check latest breakthrough in Bluetooth technology and pH meters!

pH Electrode for Wine HALO Bluetooth® – HI10482

The HI10482 HALO is a Bluetooth Smart (Bluetooth 4.0) pH and temperature electrode with Hanna’s Clogging Prevention System (CPS). This electrode has a unique ground glass junction coupled with a PTFE sleeve to prevent particulates within a sample from clogging the junction. In addition to the specialized junction, the HI10482s glass body and spherical sensing bulb make it ideal for use in a wide variety of applications. All readings are transmitted directly to the HI2202 edgeblu or a compatible Apple or Android device running the Hanna Lab App. Since the features of the HI10482 HALO electrode are of great benefit to winemakers, the average pH of wine has influenced the choice of calibration buffers when paired with a compatible meter. Generally, a pH between 3 and 4 is optimal for most wines. To increase accuracy and ensure the expected readings are bracketed between the calibration points, pH 3.00 calibration buffer is displayed in lieu of pH 4.01 buffer when this application-specific HALO is connected to the Hanna Lab App.

If you are still getting to know what is pH value of wine, Hanna has solution for hobbyists!

Wine pH Tester – HI981033

Designed to bring simplicity to pH testing during the wine making process, the HI981033 Wine pH Tester is engineered to solve the challenge of measuring the samples with a high solids content. The built-in probe features a glass body, spherical tip, and Hanna’s Clogging Prevention System (CPS) that resists clogging 20x longer than a standard ceramic frit, making it ideal for measuring the pH during the wine making process.

Author: Tajana Frančić, mag.nutr.