Measuring and adjusting acid levels and the pH of your wine is an important skill as a winemaker. Mother nature doesn’t always cooperate so you need to know how to tweak the numbers to produce the best wine you can produce. Learn when and how to test and measure both acid and pH levels in your wine and then the techniques best suited to raise or lower the numbers.
Pat Henderson is the Senior Winemaker at Kenwood Vineyards in the Sonoma Valley. In addition to his work at Kenwood, he is also a winemaking instructor at Santa Rosa Junior College where he has taught since 1991. Pat is a graduate of the Viticulture and Enology program at the University of California at Davis. After graduation he worked in both the Napa and Sonoma Valleys before taking his first position as Head Winemaker at Hedges Cellars in Washington State in 1995. After returning from the Northwest he became Winemaker at Valley of the Moon winery where he worked for six years before returning to Kenwood Vineyards where he previously served as Enologist 10 years before. Pat co-authored the book “About Wine”; a textbook on wine for culinary students.