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Acidmeter

Acidmeter

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    The acid meter is a device adapted to measure the acidity of all types of fruit that will be the raw material for making house wine.

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    The acid meter is a device adapted to measure the acidity of all types of fruit that will be the raw material for making house wine.

    The device includes: a measuring cylinder with the appropriate scale and 100 ml of bromothymol blue indicator. The cylinder has the appropriate values ??for the type of fruit that will be the raw material for making home wine. Acidity reading is direct, without any additional calculations. Reading unit g acid / l wine.

    The recommended acidity, suitable for proper fermentation, is within 5-10 g of acid / l. The must for measurement should be purified without fruit particles. Measurement of acidity consists in titration of the acids contained in the must with blue until the first color change. Number of milliliters of the indicator used for titration, the reading on the cylinder scale shows the acidity of the must, i.e. the amount of acid in 1 liter of the must. When titrating, remember to do it in drops and mix well each time.

    Measurement for the correct type of must:

    a) For grape must (mainly containing tartaric acid), fill the container with the must to the level marked "O".

    b) For stone fruit musts (eg apples, pears, plums, mainly containing malic acid), fill the cylinder up to the "J" scale and add water up to the "O" level.

    c) For pome must (eg blueberries, currants, blackberries, raspberries, strawberries, mainly containing citric acid), fill the cylinder to the "C" mark on the scale and add water to the "O" level.

    Calculation example: Assuming that the must has 18 g of acid per liter, and we want to obtain a setting of 8 g of acid per liter. 18: 8 = 2.25 (dilution ratio)

    This means that 1.25 liters of water must be added to each liter of must.

    With high-tanning liquids, it is very difficult to detect the color change during the titration. In such a case, observations should be carried out under very bright light, e.g. under an office lamp, or dilute the liquid (noting the amount of added water), and then, after the titration, take into account the dilution and multiply the result by its multiple. For example: if the juice is diluted 2 times the result is multiplied by 2.

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