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In this study, type, temperature, and time elapsed from initial opening were examined to determine their influence on pH of white wine. A 23 experimental design was used and four bottles each of Chardonnay and Pinot Grigio were used as replicates. Of the three individual factors and four possible interactions, there were three significant results (p<.05) for which the null hypothesis was rejected. Practical applications of these results suggests that individuals can benefit by making an effort to hold wine glasses by the stem, preventing heat transfer and subsequent increases in acidity.
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