Measurement of total acidity

Specialist laboratory test.

Parameter: Total acidity [g/L] 

Method, device:  Potentiometric titration, laboratory pH-meter

OIV standard: OIV-MA-AS313-01 

Sample volume: 50 ml

The research report is issued in the English language.

The acidity of juice / must / wine is one of the fundamental parameters that one should know. The sweeter the wine we are making, the higher its acidity should be – in order to balance the taste. 

It is assumed that the right acidity should be at the level of 6-9 g/L. 

Acidity is defined as the content of organic acids in wine, mainly tartaric, malic and citric, as well as other substances that will become neutralised in the presence of a base. Their level in the must will depend on the grape variety or fruit used, their level of ripeness and the climate in which they matured.

Provision of samples:

The test samples can be delivered in person to the company’s showroom in Łódź (it is possible then to choose the parameters tested and make payment on the spot) or sent by mail / courier service to the address 93-373 Łódź, ul. Pryncypalna 125, with a note saying ‘LABORATORIUM’. Additionally, please include with the package the description of samples and analyses selected (confirmation of order and payment via the Browin online store). Samples sent by mail/courier should be put into a clean, neutral container (e.g. after pure mineral water) and well secured in order to reach the laboratory safely.

Completion time:

The service delivery time is related to the number of ordered analyzes and the current laboratory occupancy and is up to 7 days.

We issue VAT invoices.

Please note: The samples sent are stored for 2 weeks and then disposed of. Any presumptive doubts need to be reported within that period.