Juice I Panel

*** What's and Why is it difference *** when to test using this panel

Juice II Panel

*** What's and Why is it difference *** when to test using this panel

Juice I Panel

*** What's and Why is it difference *** when to test using this panel

Post-Fermentation MLF Monitoring Panel

*** What's and Why is it difference *** when to test using this panel

Wine Panel

*** What's and Why is it difference *** when to test using this panel

Testing Methods

Total Soluble Solid (Brix)

Total soluble solids (TSS) measure the density of all soluble solids in wine and are a harvest parameter that indicates the ripeness of grapes.

What is it? TSS measures the mass-to-volume density of all soluble solids in wine, including sugars, organic acids, phenolic compounds, nitrogenous compounds, and structural polysaccharides.

How it's measured? TSS is often measured in °Brix, which measures the sucrose concentration in a solution. A typical range of °Brix at harvest is 19–25°.

What does it indicate? TSS is a good indicator of the concentration of sugars in grapes, which determines the potential alcohol content of the wine. The relationship between sugar concentration and alcohol formed is not precise, but a general equation to estimate the percent of potential alcohol is ºBrix * 0.57.

How it's used? TSS is used to assess the sweetness of grapes, and prices are often based on the TSS content of harvested grapes.

pH

The pH of wine typically ranges from 2.8 to 4.2, with white wines usually having a pH of 3.0 to 3.5 and red wines having a pH of 3.4 to 4.0.

White Wine	3.0–3.5
Red Wine	3.4–4.0

Winemakers aim to keep the pH of their wine within these ranges because lower pH values improve the wine's stability and taste. Wine with a pH that's out of control can quickly go bad. The pH scale ranges from 0 to 14, with lower numbers indicating a more acidic wine. For example, lemon juice typically has a pH of 2–3, while orange juice and wine are usually between 3–4. Wine's acidic components are essential for its taste and appearance and protect it from microbial spoilage. The most common acids in wine are tartaric, malic, and citric acid.

 

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Contact Information

Food Science Learning and Safety Center
New Mexico State University
3140 Knox Street
Las Cruces, NM 88003
Email: cesfas.wine@nmsu.edu