ph-Fix Indicationstrips for fruit- and topinamburmashes
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ph 1.7 - 3.8, with 0.3 steps
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non-bleeding, meaning: no contamination of the sampling by the strip
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packing @ 100 pices
The acid in fruit-mashes should not have a ph-value above 3.5 to pevent bacterial contamination during fermentation. Optimal ph-values are between 3.0 and 3.3. For topinambur it is ph-3.
In the case of low in acid fruits the mash acetify in any case, using a concentrated fruit acid preferentially.