ArticleWhen The Acid Kicks In: Don’t just factualize, conceptualize acid in wineWritten by Alex RussanGetting a wine’s acid levels right plays a big role in perception and profile, but numbers only tell part of the story. Don’t just use numbers to decide how you treat your wine — use some sense and your senses.Already a member? Log InYou'll Also Like Article FREE Bench Trials and Tribulations A home winemaker details the four bench trials he conducted to adjust the acidity of a low-pH Sauvignon Blanc to show how the process is done and share the impact each approach had on the wine. Article MEMBERS ONLY Post-Fermentation Wine Tweaks Sometimes, a wine you believed would be balanced during fermentation comes up a little short after fermentation is complete. Learn what you can do to restore it to an order of balance with these post-fermentation adjustments.