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Brix, Ph, and Acidity in wine - how to measure each.

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Published on Jul 25, 2009

Picking wine grapes is a mix of art and science. Three measurements are often mentioned: Brix, Ph, and Acidity. In this video, Wes Hagen of Clos Pepe defines each and talks about Birx levels in California, in German Rielsing, in Champagne, and in the Rhone Valley. This is a useful video for WSET students and anyone trying to better understand winemaking.

We filmed Wes at Pinot Days in San Francisco in 2009.

Our Wine Education 101: Grape Varieties series is here: https://www.youtube.com/playlist?list...

Ask a Winemaker on Facebook:
https://www.facebook.com/askawinemake...

Ask a Winemaker on Twitter: www.twitter.com/askawinemaker @askawinemaker

www.askawinemaker.com

Ask a Winemaker on Facebook:
https://www.facebook.com/askawinemake...

Ask a Winemaker on Twitter: www.twitter.com/askawinemaker @askawinemaker

www.askawinemaker.com

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