[Growwine] For the chemists out there.

[Terry Rayner]

Most mlf can handle the 20-25 ppm range but it depends on which mlf you're 
using.

Are you able to heat the tank?

You have lots of room with your pH to decrease the acidity and increase the 
pH. Normally below 10g'l tartaric I'd use potassium bicarbonate but if you 
want to reduce the malic as well then using the double salt would achieve 
what you're after.

Take a look at: www.begerow.com/en/pdf/products/1B312.pdf
There are 2 charts at the end. One for wine and one for must. The double 
salt is an effective way to reduce both malic and tartaric acid. For the 
reduction that you're after you'll need to add about 1.3 Kg's of Sihadex in 
44% of the volume of the wine that you want to deacidify, then add that back 
to the bulkwine, after racking off the sediment,  and cold stabilize. Note 
the 1.3 Kg's is based on 1000L of wine.

Terry


>From: "CanadaVintage" <canadavintage at hotmail.com>
>Reply-To: growwine at littlefatwino.com
>To: <growwine at littlefatwino.com>
>Subject: Re: [Growwine] For the chemists out there.
>Date: Tue, 4 Mar 2008 09:49:39 -0800
>
>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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>
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