I make a lot of chambourcin and put it through malo fermentation, which normally drops total acid to the mid - 750's. What percentage of tartaric would drop out from cold proofing?
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20 years ago
Cold stabilization question..
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20 years ago
Tim, Answering your question is difficult. Potassium bitartrate precipitation depends primarily on the amount of tartaric acid and potassium in the wine. A few wines are completely cold stable, and there is no change in TA after chilling. On the other hand, I have measured TA decreases as large as 1.7 grams per liter. Perhaps a 0.5 gram per liter drop might be average. lum
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20 years ago
Tim-My Chambourcin dropped from 0.89%TA to 0.77%TA after cold stabilization for 25 days at 34F. This was following ML fermentation.
Bill Frazier Olathe, Kansas
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