pH this, pH that
pH this, pH that
Oct 4, 2010 6
We are all taught how important pH is in winemaking. A low pH makes SO2 perform better by having a larger percentage of molecular SO2, it makes bentonite settle better, it keeps bad bugs at bay, and generally is something to brag about when you are gathered around a barrel at the end of the day. All this has to do with hydrogen ions, iso-electric points, pH tolerances and lots of other stuff we have long forgotten about since learning about it.
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