Acidity in Wine: Part 4

Instead of using the titration method for measuring acidity as described in Part 3, you can also use a device called a pH Meter to measure wine acidity. A pH meter is more expensive ($50 to $60) than using a titration kit but it is more accurate and will last a long time if well taken care of.

When using a pH meter you add a reagent to your wine sample until the pH meter reads out at 8.2. The reason that 8.2 is the magic number is that 8.2 is the pH level at which phenolphthalein changes color.

There are a few things to know about a pH meter:

First, do not drop the device and be extra careful that you do not damage the probe. Second, keep the device clean. Third, it important that the device be calibrated (using fresh buffering solution) prior to every test. Fourth, be sure to mix your sample thoroughly between each addition of the reagent. Last, be sure that you take care of your pH meter in between usages (store according to the manufacturer's instructions). If you take good care of your pH meter, it should last a long time.

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