Event Date: 23 January 2020 (11.30am)
Contact DetailsAssociation: The Australian Wine Research Institute
An integral part of monitoring grape maturity and fermentation is the measurement of total dissolved solids (TDS), usually as Brix or Baume. Doing these measurements accurately is important when determining harvest date as well as for achieving good fermentation control and quality outcomes. This webinar will review common methods for measuring TDS using refractometers, hydrometers or density meters, the correct techniques, calibration and practical trouble-shooting for some of the typical problems encountered. The webinar will also review the rule of thumb that 1 degree Baume gives 1% alcohol in the final wine and why it is so often wrong.
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