[Growwine] For the chemists out there.

[CanadaVintage]

I agree, it is likely the best option (double salt) at this point. I still
have a few weeks of cold weather to drop the cellar temp and precipitate.

Anthony

----- Original Message -----
From: "Terry Rayner" <terry.rayner at sympatico.ca>
To: <growwine at littlefatwino.com>
Sent: Tuesday, March 04, 2008 7:21 AM
Subject: Re: [Growwine] For the chemists out there.


> 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
> > > > > >
> > > > > >
> > > > >
> > > > >
> > > > > >_______________________________________________
> > > > > >Growwine mailing list
> > > > > >Growwine at littlefatwino.com
> > > > > >http://lists.littlefatwino.com/mailman/listinfo/growwine
> > > > >
> > > > >
> > > > > _______________________________________________
> > > > > Growwine mailing list
> > > > > Growwine at littlefatwino.com
> > > > > http://lists.littlefatwino.com/mailman/listinfo/growwine
> > > > >
> > > >
> > > >_______________________________________________
> > > >Growwine mailing list
> > > >Growwine at littlefatwino.com
> > > >http://lists.littlefatwino.com/mailman/listinfo/growwine
> > >
> > >
> > > _______________________________________________
> > > Growwine mailing list
> > > Growwine at littlefatwino.com
> > > http://lists.littlefatwino.com/mailman/listinfo/growwine
> > >
> >
> >_______________________________________________
> >Growwine mailing list
> >Growwine at littlefatwino.com
> >http://lists.littlefatwino.com/mailman/listinfo/growwine
>
>
> _______________________________________________
> Growwine mailing list
> Growwine at littlefatwino.com
> http://lists.littlefatwino.com/mailman/listinfo/growwine
>