Modern Winemaking by Philip Jackisch

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

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?

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

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

Lum Del Mar, California, USA

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

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