I was wondering what is the best way to reduce a too high acidity in a fruit wine? The goal of course being to keep as many of the original qualities of the fruit as possible.
Traditionally dilution is given as the way to adjust acidity in fruit wines. However, this will also dilute the aromas and tastes of the fruit.
Grape winemakers in cold climates very often also have high acidities, but they never dilute, but treat the juice with chemical deacification. This avoids the dilution of the juice, but is said to also remove some aroma and taste.
So my question is if anyone has knowledge or opinions about which treatment is most gentle for a fruit wine?
My question arise because I'm making a gooseberry wine where the cold-soaked, pectolase treated fruit juice had a whopping TA of 20. Brix was 12.5 so they didn't taste particularly astringent as a fruit. I diluted the juice to a TA of 12 and reduced it further to 9 by using potash. I was wondering what this kind of treatment does for the quality of the wine.
My goal is to make a crisp, dry sauvignon blanc-style white wine, so possibly I will have to reduce acidity even further.
Regards Martin