Grape Chemistry 8-9-14

Posted on August 9, 2014 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	tal Acidity (%)
Barbera	8-9-14	20.5	2.95	1.56
Primitivo	8-9-14	21.4	3.22	1.14
Tempranillo (Duero)	8-9-14	22.4	3.55	ND