Tip #13 Understand the relationship between pH and TA

Wine acidity is characterized by pH and TA, both of which are commonly measured in Virginia wineries. Yet many of us remain a little bit fuzzy on how these measurements relate to one another, and what each means for the juice and wine. In this video clip (from the Virtual Sensory Session held in May 2024), Joy does her best to explain. 


Click here to view the video

 

Comparing chemical and sensory characteristics in Cabernet Franc inoculated with non-Saccharomyces yeast (Biodiva), Saccharomyces yeast (BDX), and non-inoculated fermentation (2021)

Todd Henkle

The Vineyard and Winery at Lost Creek

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WRE Sensory Session: Jacks & Stems

March 22, 2023

Stone Tower Winery

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Comparing chemical and sensory effects of destemmer rate in Cabernet Franc and Petit Verdot (2021)

Kirsty Harmon

Blenheim Vineyards

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