{"id":202,"date":"2008-09-08T06:00:41","date_gmt":"2008-09-08T13:00:41","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2008\/09\/08\/titratable-acidity-a-better-way-2\/"},"modified":"2008-09-08T06:00:41","modified_gmt":"2008-09-08T13:00:41","slug":"titratable-acidity-a-better-way-2","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2008\/09\/08\/titratable-acidity-a-better-way-2\/","title":{"rendered":"Titratable Acidity: A Better Way!"},"content":{"rendered":"

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\nSo what’s that contraption pictured above? I wrote about it back in February<\/a>, and I think it’s a better way to measure titratable acidity (TA). It works by adding a measured sample of wine to sodium bicarbonate (baking soda). The baking soda reacts with acid in the sample, giving off carbon dioxide gas (CO2) in direct proportion to the amount of acid. This device measures that CO2, and you can use that to determine the TA of the sample.<\/p>\n","protected":false},"excerpt":{"rendered":"

So what’s that contraption pictured above? I wrote about it back in February, and I think it’s a better way to measure titratable acidity (TA). It works by adding a measured sample of wine to sodium bicarbonate (baking soda). The baking soda reacts with acid in the sample, giving off carbon dioxide gas (CO2) in […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[48],"class_list":["post-202","post","type-post","status-publish","format-standard","hentry","category-measurement-testing","tag-nad"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t