Hi:
I just finished a 2nd chromatography test on my reds and I am worried about one of them (Syrah). The 2 tests were spread out 3 weeks, the first taken a week after pressing. The malic spot on the last test is all but gone, but there is also only a faint spot visible for tartaric acid. Comparing the 2 tests, the tartaric spot is significantly smaller now. The other reds show pretty normal tartaric spots.
I went through my books and according to Margalit, ML bacteria can convert tartaric acid to lactic and acetic acids, which would seem to explain the results. However, I can't detect any acetic acid on the nose or taste. The pH is at 3.88 and TA at 6.7 (although I didn't degass so the real value is likely a bit lower). The taste seems balanced, nice and fruity, good tannins.
The wine still has a ring of bubbles at the top.
I am thinking of adding sulfite and lysozyme but wanted some second opinions because of the seeming discrepancy between the test results and what the taste tells me.
Also, is there any point in trying to bring the pH down now or is it too late? Obviously, if tartaric acid is under attack now, this would have to be done after the sulfite and lysozyme treatment.
Thanks for help,
Pp