[Growwine] FW: For the chemists out there.

[Kathryn Hoshkiw-Tombs]

> Date: Thu, 6 Mar 2008 06:15:44 -0500> From: dr.tom at winefarmsystems.com> To: khoshkiw at hotmail.com; canadavintage at hotmail.com; growwine at littlefatwino.com> Subject: Re: FW: [Growwine] For the chemists out there.> > Hi Anthony,> > just received the information about your little "dilemma".> Here are my comments:> > Considering the values you gave are accurate:> It is a bit unusual to have a higher TA while Tartaric Acid is below 1 g/l.> In order not to jeopardize the stability of your wine you should not further> lower the Tartaric Acid in your wine.> There will be always some malic acid left in your wine even after complete> MLF. Malic acid levels below 0.4 mg/l can be considered stable. There will> be hardly any further conversion happen here.> > What kind of wine is this anyway ? Some form of hybrid ?> Somehow the values do not fit together.> > Do not hesitate to contact me if you like to discuss it further.> > Best success !> > Dr. Tom> Thomas F. Schulz (Ph.D)> Winery & Viticulture Technician Program> Niagara College Canada> > Phone: (905) 641 2252 ext. 4081> Home: (905) 701 4401> cell/mobile : (905) 327 9150> e-mail: tschulz at niagarac.on.ca> please cc to: dr.tom at winefarmsystems.com> ..........................................................................> > Kathryn Hoshkiw-Tombs wrote:> > Hi Tom,> > > > I'm on the email list for the growwine run by Larry Patterson. > > Thought you might find this question interesting. It's an interesting > > email group made up of people from various backgrounds. Maybe you > > already know about it. If not I thought it might interest you and > > perhaps some of the students.> > > > Kathy> >> >> > ------------------------------------------------------------------------> > From: canadavintage at hotmail.com> > To: growwine at littlefatwino.com> > Date: Tue, 4 Mar 2008 09:05:12 -0800> > Subject: [Growwine] For the chemists out there.> >> > 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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