>...have you removed all the CO2? That will falsely raise your TA values.
Dave,
1) Will adsorbed CO2 distort the pH value as well, or just the TA?
2) Can you (or anyone else) suggest a few methods that home winemakers might
use for this procedure.
I saw a few methods described at
http://groups.google.com/groups?q=remove+co2+group:rec.crafts.winemaking&hl=en&lr=&ie=UTF-8&group=rec.crafts.winemaking&selm=5ce7uk%24mat%242%40orb.direct.ca&rnum=4.
Not everyone has a vacuum pump handy, but the "wine whip" sounds promising.
Still, we only need to degas the sample that we are using to test the TA/pH,
right?
Would the following procedure work? Put the sample in an Erlenmeyer flask or
small wine bottle, and seal it with a rubber stopper. Shake the bottle
gently. Remove the stopper slowly. Seems like this would get rid of most of
the CO2 without any special equipment. Comments?
That's about how I do it, but just use the fat of my hand to seal the flask
and shake it "not-so-gently".
After several times (no pressure builds) it gets pretty well degassed.
clyde
Hope that helps,
Ed
"Negodki" <neg...@hotmail.com> wrote in message
news:vnlmcq6...@corp.supernews.com...
> That's about how I do it, but just use the fat of my hand to seal the
flask
> and shake it "not-so-gently".
>
> After several times (no pressure builds) it gets pretty well degassed.
Thanks Clyde. I have NOT been degassing my samples, which may explain why my
taste tests don't always correspond to the numbers. I shall do so in future.
I figured "shake it gently" so it doesn't spurt all over the place when I
move my thumb, but I guess it doesn't have the same amount of CO2 as a
bottle of soda pop. :)
Joe
"Negodki" <neg...@hotmail.com> wrote in message
news:vnlmcq6...@corp.supernews.com...
"Joe Yudelson" <jyud...@rochester.rr.com> wrote in message news:<_OOeb.8645$mg....@twister.nyroc.rr.com>...
>>...have you removed all the CO2? That will falsely raise your TA values.
>Dave,
>1) Will adsorbed CO2 distort the pH value as well, or just the TA?
Yes, but wine is highly buffered (50% wine, 50% water has the same
pH reading as 100% wine), so the effect is negligible.
>2) Can you (or anyone else) suggest a few methods that home winemakers might
>use for this procedure.
Find a way to draw a vacuum, or boil the sample, or shake it until
no more Co2 froth occurs.
Dave
>Would the following procedure work? Put the sample in an Erlenmeyer flask or
>small wine bottle, and seal it with a rubber stopper. Shake the bottle
>gently. Remove the stopper slowly. Seems like this would get rid of most of
>the CO2 without any special equipment. Comments?
Yep!
--
Dave
****************************************************************************
Dave Breeden bre...@lightlink.com
Rene.
"J Dixon" <jdix...@nospamadelphia.net> wrote in message news:<AMYeb.1052$qj6.9...@news1.news.adelphia.net>...
Just put the sample in the microwave and heat it until it just starts to
boil. The dissolved gases will all be gone.
Tom S