Pacific Sensor Technologies announces the availability of Milwaukee Meters Mi456, a user-friendly microprocessor-based mini-titrator that determines the titratable total acidity in the process of wine-making.
Milwaukee Meters Mi456 comes with a pre-programmed analysis method for the measurement of titratable total acidity of wine samples. Also called TA and sometimes total acidity, titratable acidity is the sum of the fixed and volatile acids present in a wine, which is determined by a chemical process called titration. The titratable acidity is usually expressed in terms of tartaric acid, either as a percentage or as grams per litre.
Milwaukee Meters Mi456 mini-titrators give direct readings of tartaric acid with a range of 0.0 to 25.0 g/L.
Acidity in the must will result in poor fermentation, resulting in a slightly medicinal and flat taste. Too much acid will give the wine an unpleasant sourness or tartness. Some acid is necessary for fermentation, and up to one-fourth of the initial acid content will be consumed by the yeast during fermentation. Low-acid musts are usually corrected by adding tartaric acid, malic acid, citric acid, or acid blend.
Milwaukee Meters offers an affordable line of water quality instruments designed to deliver high performance.