Grape Chemistry 9/2/17

Posted on September 2, 2017 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
barbera	8-26-17	20.9	3.04	1.60
	9-2-17	25.6	3.16	1.30
primitivo	8-21-17	23.0	3.27	ND
	8-26-17 (1)	25.8	3.45	0.88
	8-26-17 (2)	24.6	3.42	0.82
	8-26-17 (mean)	25.1	3.44	0.85
Tempranillo (non-Quinta)	9-2-17	23.2	3.64	0.44