PH Levels by variety

[andy...@googlemail.com]

Hi all. There is some great info available for acid levels in apples, but does anyone have any accurate PH levels to marry up to the acid levels? For example Browns apple is 0.72% acid, and having tested it myself it equates to something like 3.19% - 3.20% ph. Kingston black is 0.58% acid but I’ve seen mentions of it having ph levels between 3.55  - 3.65.

I have a few old trees I need to identify of which I have the ph levels of the pressed juice. Any non- british contributors please let me know, your ph levels may vary slightly. Thanks, 

[Andrew Lea]

Doubtless you will have read Claude’s paper which shows that the correlation between pH and titratable acidity is poor, and not of predictive value except in the most general sense.  If you haven’t seen it, you will find it in his book and here http://cjoliprsf.ca/Documents/Acidity-pH.pdf

Accuracy of measurement is not really the issue here. It’s certainly not the case that all Kingston Black juice has a TA of 0.58% or that all Browns Apple juice is always TA 0.72%. There is natural biological variation from year to year and site to site. Likewise for pH values. 

Andrew

Wittenham Hill Cider Portal
www.cider.org.uk

On 5 Apr 2021, at 15:50, 'andy...@googlemail.com' via Cider Workshop <cider-w...@googlegroups.com> wrote:



Hi all. There is some great info available for acid levels in apples, but does anyone have any accurate PH levels to marry up to the acid levels? For example Browns apple is 0.72% acid, and having tested it myself it equates to something like 3.19% - 3.20% ph. Kingston black is 0.58% acid but I’ve seen mentions of it having ph levels between 3.55  - 3.65.

I have a few old trees I need to identify of which I have the ph levels of the pressed juice. Any non- british contributors please let me know, your ph levels may vary slightly. Thanks, 

--
--
Visit our website: http://www.ciderworkshop.com
 
You received this message because you are subscribed to the "Cider Workshop" Google Group.
By joining the Cider Workshop, you agree to abide by our principles. Please see http://www.ciderworkshop.com/resources_principles.html
---
You received this message because you are subscribed to the Google Groups "Cider Workshop" group.
To unsubscribe from this group and stop receiving emails from it, send an email to cider-worksho...@googlegroups.com.
To view this discussion on the web, visit https://groups.google.com/d/msgid/cider-workshop/722aaf19-3822-4d9b-9969-415acc8fb31bn%40googlegroups.com.

[andy...@googlemail.com]

ideal, many thanks

[Andrew Lea]

Your original post mentioned that you were trying to identify old apples.  Assuming you are in the UK, you may find this year’s Fruit ID DNA profiling scheme a more reliable way to do this than acid and pH measurements. 

See https://www.fruitid.com/#help

Andrew

Wittenham Hill Cider Portal
www.cider.org.uk

On 6 Apr 2021, at 17:51, 'andy...@googlemail.com' via Cider Workshop <cider-w...@googlegroups.com> wrote:

ideal, many thanks

To view this discussion on the web, visit https://groups.google.com/d/msgid/cider-workshop/59f9ad6c-1f70-4471-afee-6793afb5429bn%40googlegroups.com.

[andy...@googlemail.com]

A great resource, I hadn't seen this. One tree is actually a very old tree near Hereford which is possibly of Norman origin, it looks like a Bedan des Partes but it's to acidic (even when taking into account the above table). Many thanks.