Colorimetric method for the determination of pH
- Kit volume: 100 ml
- Method: Two-reagent differential at 600 nm
- Range: 3.0 to 4.40
- Shelf life: 36 months
Advantages
- Liquid reagent stable until expiry date
- Dedicated reagents ready for use
- Liquid calibration standards included in the kit
In musts and wines the pH varies depending on the ripeness of the grapes, the concentration of organic acids at the time of harvest, the variety of the grape, the presence and metabolism of micro-organisms and the fermentation temperature etc. The appearance of tartrate precipitates during the wine-making process will alter the final pH of the wine.
The hydrogen ions in the sample alter the pH of the sample/ buffer mix and can be measured spectrophotometrically with the bromophenol blue indicator.
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