StringJunky Posted March 17 Share Posted March 17 (edited) A long time ago, I had a book on winemaking that delved into the chemistry more than most. It said, iirc correctly, that titrating wine was a more accurate/predictable measure of how acidic the wine would taste than measuring pH. In those 80's days it was litmus paper tests or titrating. Titrating red wine was difficult to see the indicator result. Fast forward to now, I'm thinking of winemaking again and would like to use an electronic pH meter I have. Does anybody understand the difference the author was talking about. The authors were chemists themselves. Edited March 17 by StringJunky Link to comment Share on other sites More sharing options...
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