Acidity Question for Pinot Noir.

The time is before you begin fermentation. The question is whether you should.

That TA looks pretty low to me, although the pH is not too bad. If your numbers are reliable, I'd say you should take the pH down to ~3.4 and go from there, because it will rise again with ML. Titrate a small sample of juice with tartaric acid and see how much acid per volume it takes to get to

Always taste the juice before busting any big moves with TA! You don't want to end up with something undrinkable if it should turn out that your instruments or standards are out of whack. The juice should taste sweet, with a noticeable tartness. It probably tastes pretty flat right now.

Tom S

Yes, and I'd do it now. I'd aim to have it at around 3.4 pre-MLF. Considering fermentation and maceration shifts that might mean taking it to around 3.35 now (perhaps that's getting picky though). With the aim of that level you should have sufficient scope to add tartaric to bring the TA to a sensible value.

Ben

Acid additions should _always_ be done pre-fermentation!

If you wait until after the fermentation, the flavor of the added acid stands out above the fruit. If added before fermentation, the acid integrates into the flavor profile of the juice more seamlessly. I can't explain why this is so, but I have observed the effect many times.

OTOH, acid _reduction_ can be done on finished wines with no ill effect.

Tom S

Dear Tom

Thanks for the info.

The fermentation has started. Can I still add the acidity?

It is strange the Oenologue here said without hesitation to add the acidity later.

If it is too late, maybe I will not any.

Thanks again.

Marc

"Tom S" a écrit dans le message de news: KTE7b.2906$ snipped-for-privacy@newssvr25.news.prodigy.com...

The sooner the better. If it's still on the skins, and especially not yet dry, go for it!

I can't account for his opinion, but I don't know of anyone in the biz that prefers post fermentation over pre fermentation acidulation.

Tom S

Beyond any perceived organoleptic advantages, there's a distinct chemistry advantage to lowering pH before fermentation. Tartrates will form during fermentation which will cause the pH to drop if lower than 3.6 and cause it to rise if above that magic mark.

With that said I do all pH adjustments before fermentation, but some, slight adjustments post ferm. on sweetened wines for organoleptic reasons.

clyde