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  2. Cranberry juice - Wikipedia

    en.wikipedia.org/wiki/Cranberry_juice

    Cranberry juice is an acidic drink with a pH of about 2.6. [9] Some cranberry juice products contain large amounts of sugar used in manufacturing to make the drink more palatable, but their consumption may increase the risk of hyperglycemia and reduced control of blood glucose in people with diabetes or glucose intolerance.

  3. Acids in wine - Wikipedia

    en.wikipedia.org/wiki/Acids_in_wine

    The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine.

  4. Titratable acid - Wikipedia

    en.wikipedia.org/wiki/Titratable_acid

    In chemistry, titratable acid generally refers to any acid that can lose one or more protons in an acid–base reaction. The term is used slightly differently in other fields. For example, in renal physiology, titratable acid is a term to describe acids such as phosphoric acid , sulfuric acid which are involved in renal physiology .

  5. List of juices - Wikipedia

    en.wikipedia.org/wiki/List_of_juices

    Branded fruit juice The world's first branded fruit juice drink [94] Şalgam: Turnip: Vegetable Soursop juice [95] Soursop: Fruit Spinach juice [96] Spinach: Vegetable Starfruit juice [97] Starfruit: Fruit Strawberry juice [98] [99] Strawberry: Fruit Sugarcane juice: Sugarcane: Fruit While not a fruit, juice is sweet and consumed similarly to ...

  6. Template:Acids and bases - Wikipedia

    en.wikipedia.org/wiki/Template:Acids_and_bases

    Acid; Acid–base reaction; Acid–base homeostasis; Acid strength; Acidity function; Amphoterism; Base; ... Template documentation. Usage Acids and bases}} adds the ...

  7. Titratable Acidity - Wikipedia

    en.wikipedia.org/?title=Titratable_Acidity&...

    This page was last edited on 20 October 2007, at 00:23 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

  8. Cider apple - Wikipedia

    en.wikipedia.org/wiki/Cider_apple

    Other measurements taken of apple varieties towards use in cider classification include pH, polyphenol composition, yeast assimilable nitrogen (YAN), [8] and soluble solid concentration (ºBrix). [18] The sharpness of an apple is affected by pH and titratable acidity. Most cultivars must reach pH levels of around 3.3 to 3.8 to aid in the ...

  9. Ripeness in viticulture - Wikipedia

    en.wikipedia.org/wiki/Ripeness_in_viticulture

    The pH level of a wine is the measurement of the amount of free (H+) hydrogen ions. It is related to the titratable acidity level of a wine but differs in significant ways. Low pH numbers indicate a high concentration of acids in a solution. While pure water is neutral with a pH of 7, wine tends to be more acidic with a pH between 3 and 4.