Five key parameters for wine analysis during crush season

A bunch of red grape growing in a vineyard
Published: 27 June 2024

Having the necessary equipment for testing your wine ahead of crushing season is essential to gain insight into the quality and condition of your grapes, must and juice. Here are five key parameters for wine analysis to consider when harvesting grapes and processing your wine:

pH

Stability, Taste and Mouthfeel

The pH of wine indicates a range of different traits, from the final colour of the product to the oxidation within your juice. Wine with lower pH is typically considered more stable, with an optimal range of pH 3.0-3.5. Lower pH reduces bacterial growth, making wine stable at higher temperatures and enabling greater control over the malolactic fermentation process to help achieve a consistent taste and mouthfeel. Measuring pH allows for adjustments to be made to reach the optimal range, such as adding tartaric acid.

Standard pH electrodes can easily clog and provide unreliable results due to the solids-rich nature of must. The portable HI-9810332 Halo2 Bluetooth Wine pH Electrode is one of two Hanna testers equipped with a specialised electrode designed to prevent clogs for repeatable results. This unique wireless pH meter transfers information directly to the Hanna Lab app via bluetooth, allowing for easy monitoring and recording of pH levels. 

The Edge Multiparameter Meter provides a reliable benchtop alternative in combination with the HI-10480 wine pH probe, with a specialist tip also designed to avoid clogging in solids-rich must samples.

Sulphur dioxide

Stability, Colour and Storage

When included in wine, Sulphur Dioxide (SO₂)  has numerous benefits. The Free SO₂ form prevents browning, inhibits bacteria, stabilises colour and allows for longer storage times. Bound sulphite is also produced when adding SO₂ to wine, which can affect the taste of wine in large amounts and can cause asthmatic symptoms, making careful measurement of this parameter important.

Titration is the ideal solution to monitor the level of SO₂ in wine, providing measurement to help you use the correct amount of gas, powder or tablets for preservation and other beneficial effects. However, manual titration is not as accurate and more time-consuming. The compact HI-84500 Sulphur Dioxide Mini Titrator is the world’s first dedicated SO₂ automatic titrator specifically designed for use in wineries, providing a perfect mid-point between inaccurate manual titration and costly multiparameter automatic titrators.

Titratable acidity

Ripeness, Stability and Taste

Titratable acidity (TA) directly impacts the stability and taste of wine. Tartaric acid and malic acid are two of the primary acid types found in wine, creating the classic tart taste. Measuring this parameter is integral to taking the steps to balancing acidity, allowing wineries to adjust their wine to consistently achieve the same taste and feel in each batch.

An automatic titrator is an ideal solution for testing TA in wine. The HI-901W Titrator is a purpose-built titrator for the wine industry, preloaded with multiple methods for wine analysis in one instrument. As a multiparameter titrator with automatic functionality, the HI-901W provides an easy, practical way to test multiple parameters within your wine.

Red and white grapes handing on a grapevine in a vineyard

Total soluble solids

Ripeness and Sweetness

Total soluble solids (TSS) in wine is a measurement of the amount of sugar found within grapes, fructose and glucose. These sugars influence alcohol content in wine following fermentation. The accumulation of sugar in wine is affected by several factors, including crowding on the vine, maturity and ripeness, making this parameter an important measurement to determine sugar content ahead of wine crushing. 

By understanding TSS in grapes, wineries can use that information to adjust their wine to their desired sweetness. A refractometer is a reliable method for determining sugar in wine, using the °Brix measurement. The HI-96811 digital wine refractometer is an ideal solution, providing a highly accurate and reliable alternative to traditional optical refractometers. 

Yeast assimilable nitrogen

Fermentation Speed & Success

Yeast assimilable nitrogen (YAN) measures the nitrogen found within grapes, must and juices. As a vital part of fermentation, the correct level of nitrogen is essential for completion and the rate it occurs, affecting both the bouquet and style of the wine. Measuring YAN provides insight into whether supplements are needed to provide enough nitrogen for successful fermentation.

A titrator is an accurate and reliable choice for measuring YAN in must, wine and grapes. The HI-901W Multiparameter Automatic Wine Titrator can measure YAN alongside TA and SO₂ to provide a clear idea of whether nitrogen additives are needed. 

A wide shot of red grapes hanging in a vineyard

Buy wine testing instrumentation from Hanna Instruments UK

Accurate, high-quality testing instrumentation helps to streamline your processes for crushing season, enabling you to take the right steps to produce wine that has your signature look and taste. Hanna Instruments stocks a wide range of titrators, pH meters and refractometers for reliable measurement of key parameters. Browse our wine range online now.

If you need additional information or advice on our wine instrumentation for crush season, you’re interested in a demonstration of our innovative titrators or you’d like training from the experts, speak to our team directly via email or call us on 01525 850 855.

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