CaptainProg
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I've recently learned how to measure titratable acidity (TA) and have practiced on a white wine which is undergoing active (anaerobic) fermentation. The TA reading is a little high (7.6 g/l, whereas a 'good' range for a white wine is somewhere between 5.5 and 6.5g/l). However, I'm also finding that the pH seems lower than it was prior to fermentation (2.47 as opposed to 3.45 prior to fermentation).
I understand that the CO2 present during active fermentation can "throw off the pH reading", but I don't know in what direction; nor whether this would affect TA also.
Question: In what way (if any) does active fermentation affect (a) pH and (b) TA?
(Note that this question was originally posted on the 'Brew Science' forum as there doesn't appear to be a 'Wine Science' forum. I assume the same principles apply to fermentation of beer as they do to wine, but nobody seemed to know the answer there so wondering if this is something that will be known by the wine crowd...)
I understand that the CO2 present during active fermentation can "throw off the pH reading", but I don't know in what direction; nor whether this would affect TA also.
Question: In what way (if any) does active fermentation affect (a) pH and (b) TA?
(Note that this question was originally posted on the 'Brew Science' forum as there doesn't appear to be a 'Wine Science' forum. I assume the same principles apply to fermentation of beer as they do to wine, but nobody seemed to know the answer there so wondering if this is something that will be known by the wine crowd...)