[Growwine] For the chemists out there.

[CanadaVintage]

The measurement of TA is g/l in Tartaric acid
The other measurements are using the HPLC (mg/l) profile of organic acids in
wine.

MLF, unfortunately may not go to completion since I now have 20-25 ppm free
S02 in tank.




----- Original Message -----
From: "Terry Rayner" <terry.rayner at sympatico.ca>
To: <growwine at littlefatwino.com>
Sent: Tuesday, March 04, 2008 6:28 AM
Subject: Re: [Growwine] For the chemists out there.


> 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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>
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