Re: How to adjust TA?

Question

MY tartaric acid container says 1 tsp. per gallon for a .12% increase. JonIverson's book says the same thing. But it also depends whether the acid ispowdered or granulated, since a teaspoon will hold more weight of powderedsubstance. Best to use a scale and add 3.8 grams of tartaric for each .1%increase. Everyone seems to agree on that figure.

Bonaquisti · Accepted Answer

Robert Tyrie · Answer

(Bonaquisti) wrote innews:    Paul,I've created a free calculator that can calculate this for you. You can specify all tartaric or any combination of acids you wish. The programdefaults to g/L so if you are using percentages be sure to change the TA units option. You can get the calculator from the following page:Robert

Dan · Answer

I have this program and have just started using it. In the past I've used a "general" formula that came with my acid test kit, which gave examples of raising the level a certain amount in a batch. They gave 3 examples, using a

23 litre wine up by 0.5g/l, a 19 litre wine up by 1.0g/l and a 4.5 litre wine up by 2.5g/l. Their grams-to-add were all rounded to even numbers like 10g and 25g. So when you did the math, the "multiplier" you came up with was different for each, so when you had to calculate your acid blend to go up a certain amount in your specific volume of wine, you came up with a "range" instead of an amount! When I plugged the examples into Robert's program, I could see their errors, or perhaps their simplifications by rounding to the nearest 0.5g/l and nearest 5g of blend.

Robert, thanks for your email response. I did plug some figures into the program, and adjusted the percentages of different acids, and the resulting g/l were close enough to each other for me.

Lum · Answer

A word of caution may be appropriate when making grape wines. (1) Potassium bitartrate precipitates out during fermentation and the TA decreases. (2) Yeast produce succinic acid during fermentation and the TA increases. (3) MLF converts Malic acid (a two proton acid) into lactic acid (a one proton acid) and the TA decreases. Often the increase in TA just about equals the decrease, so the ending TA is about equal to the initial TA. But, this is not always the case. Differences of 1.5 grams per liter between starting and ending TA are sometimes seen, so adjusting the TA of grape juice prior to fermentation is more than just an arithmetic exercise.

lum

sgbrix · Answer

---snipSweet job Robert.SG Brix

Re: How to adjust TA?

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