1. Linda F. Bisson Wine Flavor 101B March 23, 2012
Student pH Trial
Linda F. Bisson
Wine Flavor 101B
March 23, 2012

2. Impacts of pH Changes Microbial survival and growth Microbial activity
Color
Color stability
Polymerization reactions
SO2/oxidation reactions

3. Experiment 80% Tempranillo/20% Syrah Juice pH: 3.7
Used sulfuric acid to drop pH to 3.3 and 3.5
Used sodium hydroxide to raise pH to 3.9

4. Results No inoculation 25 Brix 25 gallon fermentations run at 28°C
No difference in fermentation rates
Fermentations dry at 15 days, had a 5 day lag
Aroma differences: only significant comparing pH 3.3 to pH 3.9

5. pH Tasting Glass 1: pH 3.3 juice/3.65 wine