hobbyiswine
Senior Member
- Joined
- Dec 26, 2011
- Messages
- 387
- Reaction score
- 15
I was at a conference the past few days and was fortunate to attend a workshop that involved winemaking tools. I did a titration using all the cool tools including digital ph meters that connected through wireless to my phone and laptop. The wine i titrated was a dry red but others did analysis on dry white and sweet blush wines. The titration process really makes sense to me now. The TA of the blush wine was quite surprising since the wine was sweet, acid had been added to the wine for balance and the TA of the blush wine was quite high.
Then we used digital microscopes to see rehydrated yeast cells literally come alive. The workshop finished with a spectrophotometer analysis of three wines including dry red, dry white, sweet blush. Very informative and fun!
Then we used digital microscopes to see rehydrated yeast cells literally come alive. The workshop finished with a spectrophotometer analysis of three wines including dry red, dry white, sweet blush. Very informative and fun!