Analytical Equipment

Analytical equipment is used by commercial winemakers for quality control and to determine the overall condition of the wine. While most of the laboratory equipment is unnecessary for the average home winemaker, a few items are useful.

A balance of some form may be necessary to measure out chemicals for addition to the wine, although some chemicals are available in tablet form for home winemakers.

A hydrometer (photo left) or a refractometer is needed to measure the initial sugar content of the juice. This will allow the winemaker to estimate the alcohol of the finished wine. A residual sugar kit may be used for monitoring the dryness of the wine and the end of fermentation.

A pH meter may be useful to measure the pH of the juice or wine. A total acidity laboratory kit will allow you measure the acidity of the juice or wine.

Kits for determination of free SO2 are available from winemaking suppliers and serve to take the guesswork out of the amount of SO2 needed during the winemaking process.

If you are making red wine and decide to perform a secondary malolactic fermentation, a chromatography kit is available to monitor the fermentation and to determine when it is complete.