[Growwine] For the chemists out there.

[Terry Rayner]

Hi Anthony, a couple of questions.
Is your TA measurement of 7.4g/l as sulphuric or tartaric and how did you 
measure the malic to tartaric ratio.

Are you not going to let the malolactic conversion go to completion.

Terry


>From: "CanadaVintage" <canadavintage at hotmail.com>
>Reply-To: growwine at littlefatwino.com
>To: <growwine at littlefatwino.com>
>Subject: [Growwine] For the chemists out there.
>Date: Tue, 4 Mar 2008 09:05:12 -0800
>
>Gents,
>I have a dilemma to solve:
>A red wine of mine is showing a TA of 7.4 g/l, malic acid @ 330 mg/l, and 
>Tartaric @ 994.36 mg/l.
>pH is 3.2.
>
>How do I drop my TA down to say 5.4 g/l without having to wait months to 
>bottle due to precipation crystals. Currently, my tartaric is quite stable.
>
>Also, the Malic conversion is partial and I am worried about instability in 
>bottle if I do not use double salt?
>Should I hit it with free S02 at 40ppm and Lysozyme?
>
>Residual sugar at .17% so I cannot add sugar to mask acid bite.
>
>Options?
>KHCO3?
>CaCO3?
>or Double Salt?
>What about the newer method of Extended Double Salt Deacidification?
>
>
>thank-you
>Anthony
>
>


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