Ask Wine Wizard
How can I fix a wine with high pH and low TA?
Gary M. Smith • Santa Rosa, California asks,
I have a batch of 2006 Chardonnay that has completed primary and secondary fermentation. It tasted flabby so I had it tested for pH and TA. The TA was low at 0.444 g/100mL and the pH was high at 3.66. I bench tested two 100 mL samples. The first sample I tested with 1 gram of tartaric acid and the second with 2 grams thinking that I needed to reduce the pH to 3.4 to be safe. Both of the samples were too tart for my taste and others that sampled. For wine stability should I add the 2g/100mL and then wait (how long?) to see if the tartness will dissipate, and if it doesn’t, reduce the acid with potassium carbonate?