Issue link: https://read.dmtmag.com/i/620640
7 8 V I N E YA R D & W I N E RY M A N A G E M E N T w w w. v w m m e d i a . c o m ost winemakers don't think of themselves as chemists in the traditional sense, but the moni- toring and addition of chemicals during the winemaking process is an integral part of their craft. The most basic measurement in winemaking, along with temperature and sugar content, is pH. In addition to its impact on taste, pH influences many chemical processes during winemak- ing. Seasoned winemakers can attest that monitoring a wine's pH is critical at every stage, from harvesting the grapes to bottling the finished product. Having this information permits the winemaker to take corrective action during the winemaking process. There are many factors winemakers must consider when choosing, using + Monitoring pH is critical at every stage of the winemaking process. + There are many factors to con- sider when choosing pH measur- ing equipment and reagents. + The pH value influences the amount of sulfite present in a free, or inhibitory, form after addi- tion of antimicrobial agents. + A winery's pH measurement sys- tem should be calibrated regularly. AT A GLANCE Choosing and using equipment and reagents BY JENNY JASINSKA-OLSEN