FAQ-Acid AdjustmentQuestion: Wines and Acids
Answer:
Wine grapes naturally produce organic acids, including tartaric, malic and citric acid (in smaller quantities). Other acids, such as lactic acid, are produced during fermentation. In the proper amounts they give a pleasing and refreshing taste to the wines. When excessive acid is present the wine is tart or sour. This can also be a cause of “unbalanced” wines; when the acidity, sweetness and/or alcohol and tannin are not in harmony. Acidity, measured by pH value, is also necessary for the conservation of wine (the color in red wine is also stabilized by acidity). Lack of acidity results in flat “flabby” wines. If a wine has insufficient acidity then “acid adjustment” (the addition of tartaric, citric or other acids) is recommended....Click to Read full Answer
Question: What is the correct acid level for wines? How do I adjust the acid level up or down?
Answer:
The following are guidelines for the desired acid levels in various types of wines. Individual tastes may vary, so make adjustments according to your own palate:
Dry White Wine—0.65 % - 0.75 %
Sweet White Wine—0.70 % - 0.85 %
Dry Red Wine—0.60 % - 0.70 %
Sweet Red Wine—0.65 % - 0.80 %
These figures represent total acidity as a percentage by volume, known as the titratable acidity, or T.A. for short. You may test the acidity of your wine using the Acid Testing Kit (#8220) or a pH meter (# 6436)....Click to Read full Answer
Question: Why does my wine have a brown tint to it?
Answer:
The reason your wine browns is because it is oxidizing. The biggest cause of early oxidation in homemade wines is the failure to use sulfites, or not using them properly. The second biggest cause of early oxidation is improper handling of the wine during fermentation, rackings, aging, bottling, and storage. All wines oxidize, but well-made, well-protected, and well-balanced wines resist oxidation for many, many years, and exceptional wines can last for 50-100 years without doing so....Click to Read full Answer
Acid Adjustment
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Prices starting at $2.50Tartaric Acid is the most widely adjusted acid in wine making. Take a test with the Acid Testing Kit, and then use tartaric acid as needed. More Info... -
Prices starting at $1.50Acid Blend is used in wines to help balance the three main acids in a wine. By balancing the acidity, it makes it easier for the yeast to ferment properly. More Info... -
Acid Blend - 2 oz.
$1.50Acid Blend is used in wines to help balance the three main acids in a wine. By balancing the acidity, it makes it easier for the yeast to ferment properly. More Info... -
Prices starting at $1.50Citric Acid can be used in sanitizing solutions to lower the pH, which will make the SO2 level more effective. More Info... -
Prices starting at $1.25Calcium Carbonate is used to lower the acidity in wine. 2.5 grams per gallon will lower the acidity approximately 0.1% You do not want to adjust your wine more than 0.3 - 0.4% or you will end up with a chalky/ gritty taste in your wine. More Info... -
Prices starting at $1.50Malic Acid lowers pH a bit less than Tartaric acid, and is less sour. More Info... -
Prices starting at $2.50Acidex Super K contains potassium bicarbonate and potassium bitartrate in an easy-to-use tartaric acid reduction powder. More Info... -
Prices starting at $3.25Potassium Bicarbonate is used in wine to help lower the acidity. 3.4 grams per gallon will effectively reduce acidity by 0.1%. You do not want to reduce the acidity by more than 0.3 - 0.4%. More Info...
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