[Growwine] For the chemists out there.

[Terry Rayner]

The double salt is your most effective way of reducing the malic if you're 
not going to allow the malolactic conversion to complete. Using potassium 
bicarbonate will reduce your tartaric but will also require cold 
stabilization after use to ensure tartrate precipitation.

If you think that the mlf might go, but at pH 3.2 that's a marginal guess, 
you could add a little bicarbonate to increase the pH into the 3.3-3.4 range 
and let the mlf do the rest.

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 10:18:18 -0800
>
>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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