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Acid adjusting problem

Some of the Regina juices that I purchased this year came in with low acid/ high pH (Sangiovese pH 3.83; T/A .4). I added 1.5 oz. of acid blend which brought the pH to 3.59 and T/A to .6. However, at this point, the wine now tastes very acidic.

I'm trying to figure out what went wrong. Are my taste buds off or was acid "blend" the wrong thing to add? Should I have used malic or tartaric acid instead? (I don't think it's my taste buds)

At any rate, will cold stabilizing remove much of the acid? I would opt for malolactic fermentation, but I have already racked and sulphited to

60 ppm.

Any advice would be greatly appreciated.

Reply to
Jon
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You could have added tatrtaric acid which is mopre appropriate.

Tartaric acid is supposed to have the strongest taste. (your other acids in the blend are citric and malic) Malic acid is not a great tasting acid when out of character so that coould be contributing to the flavor. Citric acid will freshen up the wine, but it is out of character for grape wines.

Freshly fermented wine will always taste sharp. I would wait to adjust it after 9 months to a year of bulk aging.

Cold stabilization will remove tartaric, making the wine taste less acicid, but at a pH of 3.59 it will raise your pH doing so.

Reply to
Droopy

.6% shouldn't taste sharp, is it finished? Maybe you NAOH is off normal. Tartaric would have swung the pH better. Yes, cold stabilization will help, Degas the sample to make sure your values are right. I did not do Sangiovese this year but none of the other Regina's I did needed ajustment. Joe

Reply to
Joe Sallustio

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