Grape Chemistry

Posted on September 17, 2010 by Andrew Standeven

Varietal	Date	Sugar (Brix)	pH	Total Acidity (%)
Primitivo	9-03-10	20.8	3.13	1.48
	9-10-10	21.8	3.27	1.20
	9-17-10	24.0	3.37	1.00
Barbera (Block 4)	9-10-10	23.5	3.04	1.62
	9-17-10	25.6	3.14	1.60
Tempranillo (Quinta)	9-03-10	21.2	3.37	0.76
	9-10-10	21.4	3.46	0.58
	9-17-10	22.6	3.48	0.59
Touriga Nacional (Quinta)	9-10-10	21.3	3.17	0.88
	9-17-10	23.2	3.25	0.87