pH measurement

Specialist laboratory test. 

Parameter: pH ​level

Method, device:  laboratory pH-meter 

OIV standard: OIV-MA-AS313-15 

Sample volume: 50 ml

The research report is issued in the English language.

Knowing the pH level of wine will allow sulphurising the wine accordingly. The lower the pH, the lower the amount of potassium metabisulphite added can be. The pH of the must, and subsequently the wine, will determine: the stability of the wine, the dose of SO₂ added, and the susceptibility to oxidation.

A pH that is too low can be the cause of abnormal fermentation, especially in the case of fruit wines and meads, where the buffering capacity may be lower than for grape must.

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.