1. Home
  2. Winemaking Craft Forum
  3. Modern Winemaking by Philip Jackisch
  4. Page 2

Modern Winemaking by Philip Jackisch

Here are some more quotes from his book (same page):

Malic Acid: "10-40% in warm climate grapes, up to 70% in cool climate grapes". Lactic Acid: "Lactic acid is a minor byproduct of fermentation, and usually less than 0.1% is present in wines, but up to 0.6% is produced during a malolactic fermentation."

Succinic Acid: "a minor grape acid, increases during the fermentation at about 1/100 the rate of alcohol increase; thus about 0.1% succinic acid is found in wines."

Acetic Acid: "When acetic acid exceeds about 0.1%, most consumers can detect a vinegar smell in a wine and it is generally considered spoiled. All major winemaking countries set limits - generally in the range of 0.10 to 0.15% - on the amount of acetic acid permitted in sound wines."

Except for the first quote about malic acid, would you say that all of the other values are percentages of TA? (ie. 0.1% acetic acid means 1 g/L acetic acid?

Thanks, John

Reply to
kajolo
Loading thread data ...

Yow! I can see why anyone would be confused. That's some mighty bad writing going on there.

But no, I think you have it exactly backwards. I gotta think that only the first one is a reference to acids-as-a-percentage-of-total-acidity, rather than acids-as-a-weight/volume-percentage-of-must.

That's really badly put-does more context around the malic quote make it more clear?.

Dave

**************************************************************************** Dave Breeden snipped-for-privacy@lightlink.com
Reply to
David C Breeden

I've been re-reading this section of the book (pages 45-47), and I think this is what he is saying:

"Tartaric acid, 0.2%-0.8%" (ie. 2 - 8 g/L)

"malic acid, 10%-70% of total acidity of wine" (ie. TA of grape must is normally in the range of 0.6-1.0%, so the malic component would be in the range of 0.06-0.8%, or 0.6 - 8 g/L)

"Succinic acid, approx 0.1%" (ie. approx 1 g/L)

"Acetic acid, less than 0.1% (ie. less than 1 g/L)

Comments?

I'm looking for other sources of information to quantify the acids in wine .. any leads?

Reply to
kajolo

Kajolo, here are a few references

Yair Margalit, Winery Technology & Operations, San Francisco: Wine Appreciation Guild Ltd., 1990. Page 5 and 49.

David Jackson, Danny Schuster, The Production of Grapes and Wine in Cool Climates, Wellington, New Zealand: Buterworths, 1987. Page 130.

Emile Peynaud, Knowing and Making Wine, 2nd ed., New York: John Wiley & Sons, 1984. Page 39 - 43.

Richard P. Vine, Commercial Winemaking, Westport: AVI Publishing Co., 1981. Page 106 - 108.

Philip Wagner, Grapes into Wine, New York: A. A. Knopf, 1976. Page 155.

Amerine, M. A. and M. A. Joslyn, Table wines: The Technology of Their Production, 2nd ed., Berkeley: University of California Press, 1970. Page

240 - 249.

Ough, C. S., Winemaking Basics, New York: Haworth Press, Inc., 1992. Page 85.

Lum Del Mar, California, USA

Reply to
Lum

Thanks, Lum.

Are you the author of "The Home Winemakers Manual"?

Someone recently told me about it. I downloaded it and started reading it this past weekend.

It looks like an excellent reference.

Thanks again.

John Wiedenheft snipped-for-privacy@npt.nuwc.navy.mil

Reply to
kajolo

Lum,

A chemist friend of mine has written a "Wine Acidity Calculator" for calculating the affect of acid/base additions on the TA and pH of a wine. He has a much more sophisticated approach than any of the other wine acid calculators that I have seen out there.

I have been working with him to help him develop it (he has all the chemistry and programming expertise, I know what I wanted the program to do).

Would you be interested in critiquing the current version of the effort?

Please contact me offline, at: wiedend5[at symbol]aol.com

Thanks,

John

Reply to
kajolo

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.