In order to elaborate an excellent vinegar, it is essential to analyze and taste the wine upon reception at the vinegar plant. The vinegar producer must know the amount of alcohol, free SO2 or the pH of the wine he received. These measurements can be carried out by our wine analytical laboratories.
This analysis is necessary to determine the amount of alcohol present in a wine before acetification.
It is important to know these parameters in order to carry out a smooth acetic fermentation.
Fermentation problems may occur when a pH is too low or too high. Thus, it is important to know the pH of a wine or cider.