Manual methods are those that are done by hand, and are also known as wet chemistry or bench chemistry. Methods used include titration and distillation, as well as using a balance to weigh the mass of objects.
The measure of a solution’s acidity, or hydrogen ion concentration, pH is a critical constituent of wine. pH can affect microbial activity, tartrate solubility, the interaction of phenolic compounds, and the determination of molecular SO2. Solutions with lower pH values (<7) are acidic, while those with higher pH values (>7) are basic. pH is measured on a logarithmic scale, hence a wine with a pH of 3.0 is 10 times more acidic than a wine with a pH of 4.0.
We achieve economies of scale here at ETS based on the volume of samples
processed at a given time. As a consequence we are pleased to pass these
savings on to our customers, offering discounts for multiple sample
submissions. These discounts apply only to samples submitted at the same