Near the top of the list of factors that winemakers should be measuring in their juice and wine is pH. Bob Peak breaks down the what, when, why, and how of measuring for this critical factor in winemaking.
I applaud you for trying fresh winegrapes in your home winemaking, you’re lucky that you are (relatively) close to a fine winegrape growing area like the Santa Ynez Valley. I grew up
QIn the above situation, what do you suggest I do? Do you agree that I should conduct MLF on my wines considering their high-pH characteristics? AFirst off, glad your Viognier got better!
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.
I am always surprised at how many winemakers — new and experienced alike — still make wine with absolutely no concern for pH. It’s akin to never checking your engine oil in
Absolutely, I would lower your pH prior to aging. No matter how high the TA is, if you’ve got a high pH as well, you are putting your wines at risk for
A Word From the Publisher And the Wine Wizard is……. “When will my fermentation stop?” “Why did my fermentation stop?” One thing I can count on as publisher of WineMaker magazine is
Wine and grape juice is a naturally acidic solution. A pH reading has an inverse relationship with acidity, in that, the lower the pH measure, the higher the acidity. While a wine’s
Sooner or later, most serious winemakers conclude that it isn’t good enough to simply follow a recipe blindly. That’s a bit too much like painting-by-numbers. The expression of one’s own skill and
You’re right in assuming that it has something to do with acidity, but the answer you’re looking for is not exactly the presence of an acid but rather the absence of one.
Ask almost any commercial winemaker and they will say that pH is one of the most important – if not the most important – winemaking parameter. Even though TA is important for