Follow along with our biochemists as they debut our newest laboratory offering for GWH clients and analyze a sample for microbial spoilage bacteria.
Worried about sulfites in your wine? Don’t be. Find out why winemakers add sulfur dioxide (SO2) to their wines to maintain the flavor and freshness, as well as how they measure SO2 to maintain optimal levels in wine.
Winemaking involves many sensory and analytical measures. Two metrics that are very important, and often misunderstood are pH and titratable acidity (TA). Follow along for descriptions and examples that illustrate the importance and differences of pH and TA.