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| Name | Red Wine pH Adjusting Can Vary - Winemaking 16 |
| Video Uploader | Video From Velebit Mountain Man |
| Upload Date | This Video Uploaded At 20-10-2019 23:31:32 |
| Video Discription | pH is measured on a logarithmic scale, meaning wine that is a 3.0 pH is ten times more acidic than a wine that is a 4.0 pH. Ripe California fruit tends to come to home winemakers between 3.4 and 4.0, higher pH wines should be adjusted for taste and for bacterial stability. Wine with high ph has a tendency to spoil faster, need more sulfite, taste flat and oxidize quickly. Wine should only be adjusted using tartaric acid which is a naturally occurring acid found in grapes and other fruits. I always put my wines through malolactic fermentation for taste and stability. Putting red and white wines through malo will increase your pH level. I try to adjust my red must down to 3.3 or lower prior to fermentation know that the malo fermentation will raise my pH. DON'T MAKE WINE BY THE NUMBERS! Taste everything, make notes, find a wine style that you like then replicate it for several years, tweaking it yearly. I can't emphasize enough how important it is to taste throughout the entire process. A wine that is a 3.1 may taste better than a wine that is 3.4, why? Because it does. That's a simple answer and sound ridiculous but its true. Several years ago I made a mistake while adjusting a batch of wine and added way to much tartaric acid to the must. I was making Old Vine Zin from Lodi and had bought several lugs and was making a few small batches. Each fermenting barrel had 6 lugs of Zin, crushed and destemmed and left to warm up. I measured the pH but decided to hold off on adjusting the must until the must warmed up since it would be easier to dissolve when it got to temp. The next day I came back and started adding tartaric to the must of the first barrel then measured the pH after adjusting. Somewhere in my calcs I thought I must have screwed up because my must was down to a 3.0. I panicked, didn't know what to do, didn't want to add water and finally said screw it, I can always blend it with the other batch to get a more balanced wine. So the thought was to leave the other must around 3.5 to make a more inline blend. Post fermentation I tasted both wines and really enjoyed the more acidic wine when comparing them side by side, but it was a bit to much and I figured I'd still blend it down the road. Both wines went through malo, were pressed, racked and left to age in carboys. In May I circled back and racked the wines a second time, during the racking I tasted both wines. The low pH wine was perfect, great fruit forward flavor, nice mouth feel, the acidity had dropped out a bit and was really well balanced. The higher pH wine was flat, almost like drinking a sweet cup of juice, it was weird, one tasted like sweet wine the other tasted like great wine. Since I was newer to the hobby I asked by winemaking friends for advice and we basically come to this conclusion: 1. Fact, putting wine through malolactic fermentation will increase your pH, meaning it will be less acidic. Furthermore since malo converts Malic acid, which is harsher on the pallet into Lactic acid which is softer and more creamy the mouthfeel of the wine improved. 2. When adjusting wine with Tartaric acid some of the acid will "fall out" during fermentation. Meaning your acid won't be 100% incorporated into the must and depending on the grape varietal, temps, etc. some of that acid will fall out before the wine goes through malo and after it is bulk aging. 3. I don't water back my wine to drop the brix so most of my wines are very high alcohol. In most cases my Zin is between 15% and 16% alcohol. Ethanol has a sweet taste to it, so a higher alcohol wine will have a sensation of sweetness to it even though it may be bone dry. Acid is always offset by sweetness. So when fermenting big high alcohol reds a little extra acid helps balance out the flavors in the finished wines. In the end I ended up blending a few carboys with the low acid wine and ended up with 3 "different" types of wine. The low acid wine was more of a table wine, a daily drinker, it was still good just not great. The higher acid wine went on the shelf was was aged for a year before we started enjoying it. Taste, make notes, and make adjustments, its the only way you will become consistent at making high quality wine. |
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