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Topic: Acid

27 result(s).

Affects of Acid

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In general, I think of how TA (titratable, or total acidity) and pH impact flavor and mouthfeel in this simple (and yes, perhaps simplistic) way: TA determines how tart or sour a

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Cane Juice Wine

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That’s coming is a long answer but I hope it will speak to the many possible country wine situations in which you may find yourself. A good number of our readers choose

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Properly Adding Acid to a Barrel

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A I agree with you in that acid adjustments, especially big ones, can best be made in two steps. That way you can see if you like the result as you go

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pH Reanalysis

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The answer to your question depends on the size of your batch. The bigger your batch, especially if it’s must all mixed together with juice and skins, you need to mix quite

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Post-Fermentation Acid Adjustments

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I would only adjust with tartaric acid, and not an “acid blend” that contains either malic or citric acids. Both of the latter can be fermented by organisms in the bottle. On

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Using Tartaric Acid

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I absolutely recommend that you bring your TA up and your pH down after MLF is complete. This is best accomplished by tartaric acid, because wine bacteria will not consume tartaric acid;

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Adjusting Aged Wine

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You can absolutely adjust acidity in a wine when it is one year old. Though I often say that it’s best to do major adjustments early on in a wine’s life (since

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Tartrate Crystals

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I always think that trying to precipitate out some of the worst crystals that could form is a good idea, especially for any wine that may be sold commercially or entered into

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Sugar and Acid Wine Adjustments

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Perfectly ripe. That is how most winemakers — amateur and professional — want the grape crop to come in for every vintage. “Perfectly ripe” involves a whole host of factors. For home

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Post-Fermentation Wine Tweaks

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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.

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Reducing Acidity of Wine

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That’s great that you are already planning ahead for this upcoming harvest. Indeed, a TA of 10.0 g/L is very high and I would certainly plan on de-acidifying for style as well

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Making Acidity Adjustments Post-Fermentation

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You certainly can adjust acidity after fermentation is complete, but many winemakers feel that the acid is better-integrated, as well as less-detectable, the earlier it is added. That being said, by all

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Mastering Wine Acid Balance

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For the most part, winemaking is relatively simple, unless you run into some serious problem. But occasionally it does throw a curve ball at you with, for example, an acid level that’s

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pH of Non-Grape Wines

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It seems like you already have the acidity-adjusting situation well in hand — this is often one of the areas in which non-grape wines meet their downfall. As you already have realized,

Adding Acid to Sanitize, Sparkling Situation: Wine Wizard

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Acid for sanitizing In The Winemaker’s Answer Book (on page 54), you say to add 12 grams of citric or tartaric acid to your sanitizing solution. Is it OK to use an

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Volatile Acidity, Refractometers: Wine Wizard

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Oak chips, mesh bag? I am using Flextanks and oak chips for my wine and am really liking the results. However, I put the oak chips in loose and they clog up

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Organic acid reduction, reusing corks: Wine Wizard

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Raising pH the natural way I am seeking an organic means to raise pH. Any suggestions? Jim Romano Carrollton, Texas The most “organic,” natural way to raise the pH of your wine

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Testing options for pH and TA

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I’m not a fan of the pH and TA kits available out there either. pH test strips are pointless as they don’t spit out an actual number and the TA test kits

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How can I fix a wine with high pH and low TA?

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Bravo for you for doing bench trials! If you’ve read my columns over the years you know that doing bench trials, that is, testing a wine treatment on a small scale (“on

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High pH, low TA, bottles: Wine Wizard

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High pH and Low TA in a Chardonnay I have a batch of 2006 Chardonnay that has completed primary and secondary fermentation. It tasted flabby so I had it tested for pH

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Harvest Planning

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For winemakers, grape harvest is a period of intense activity. Important decisions and preparations need to happen well in advance of crush day in order for things to go smoothly. These decisions

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What could cause the acid levels in my wine to rise as it ages?

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Dear Wine Wizard, I have been making wine from fresh grapes such as Chambourcin, Champanell, Mustang, Muscat Blanc and Blanc du Bois. My situation is that the total acidity (TA) rises during

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Can I add grape juice in place of acid blend to my country fruit wine?

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Wine Wizard replies: If you’re looking for a way to boost acid without adding extra sugar, stick to acid blend. Using grape-juice concentrate as an additional fermenting agent in fruit wines, on

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Can I have some advice on malo-lactic fermentation and its impact on acidity?

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Dear Wine Wizard, I raised the TA of the must from 0.5 to 0.6 at the beginning of fermentation for my red wine. Should I still add malolatic bacteria to start MLF

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My wine tastes tart and I think there is too much acid. Any suggestions to correct this problem?

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You all seem to have the same problem, so I thought I’d answer you all together. Acid adjustment, or better, achieving the right acid balance, is one of the arts of winemaking.

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