[Growwine] For the chemists out there.

[CanadaVintage]

I can heat.
I am a little reluctant with double salt because I do not want to create a
potential tartrate instability. I need to get this wine out on the market in
Spring so I have little time to correct.



----- Original Message -----
From: "Terry Rayner" <terry.rayner at sympatico.ca>
To: <growwine at littlefatwino.com>
Sent: Tuesday, March 04, 2008 6:58 AM
Subject: Re: [Growwine] For the chemists out there.


> 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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