pH greatly affects the taste of wine as well as microbial stability. It can make the difference between drinking the wine or pouring it down the drain. Make sure you know when it should be analyzed and make the necessary adjustments.
Our job isn’t finished when fermentation is over. With many wines, especially reds, you may want to go ahead and do a malolactic (ML) fermentation as well. And during cellaring you need to keep your sulfite program up to avoid oxidation and spoilage. Along the way, though, you may want to make some other significant changes to your wine prior to bottling. These are deliberate, planned adjustments to the taste in pursuit…