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pH is measured before harvest for optimum grape ripeness. It is measured to see if adjustments need to be made before primary fermentation or before malolactic fermentation. It is measured when adding sulfur dioxide as a preservative since the effectiveness of this chemical varies dramatically as pH changes. pH is controlled to optimize conditions for fining, for improving a wine’s resistance to microbial instability, and in defining a wine’s taste balance. The pH Test Kit has a range from 3.0 – 4.0, and a sensitivity to 0.1 pH unit.