Titratable Acidity balances with sugars and tannins to produce pleasing flavors from crisp, acid ciders to sweet dessert ciders. The test range is from 5.4 – 9.8 g/L as malic acid.
The level of titratable acidity is important to know both before and after primary alcoholic fermentation in the production of hard ciders.
The acidity level before fermentation can affect the rate of alcoholic fermentation, the type of flavor components produced, and the likelihood of producing unfavorable flavors.
The acidity level after fermentation affects the overall balance and acceptability of a cider.
The Hard Cider/Tart Apple Titratable Acidity test kit has a range of 5.4 – 9.8 g/L as malic acid.
The Cider/Apple/Pear Titratable Acidity test kit has a range of 3.6 – 8.0 g/L as malic acid.
Reasons to use Titratable Acidity tests
1. Tests can be run without instrumentation, equipment, or the need for delicate manipulations.
2. Monitoring before alcoholic fermentation ensures the blend of apples used will be consistent with the type of cider desired.
3. Monitoring before alcoholic fermentation allows for selection of yeasts appropriate for the desired flavor outcome.
4. Monitoring before malolactic fermentation ensures a proper scheme for malolactic fermentation: no MLF, partial MLF, or complete MLF.
5. Monitoring after alcoholic fermentation ensures avoidance of “flabby” ciders.
6. Monitoring after alcoholic fermentation ensures proper levels for the style of cider desired: 4.5 – 6.0 g/L for a European style tannic cider, 6. 0 – 7.6 g/L for a dry, sparkling cider, higher for a semi-sweet to sweet style cider, and higher still for an “ice” cider.
Each test contains the number of tests and samplers that correspond to the kit size.