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HHHHOW TOOW TOOW TOOW TO TEST &TEST &TEST &TEST & A AA ADJUSTDJUSTDJUSTDJUST THE LEVTHE LEVTHE LEVTHE LEVEEEELLLLOFOFOFOF ACIDITY ACIDITY ACIDITY ACIDITY IN YOUR WINEIN YOUR WINEIN YOUR WINEIN YOUR WINE
By Dr. Frank PuzioBy Dr. Frank PuzioBy Dr. Frank PuzioBy Dr. Frank Puzio
Acid measurements can be measured and adjusted accordingly using titration and pHmethods. Literature suggests that the total acidity endpoint of finished red wine shouldbe in a range of 0.55 – 0.60% TA and have a pH of 3.4 – 3.6.Acid adjustment is one of the most important and most difficult decisions to calculatequantitatively. Accuracy of acid adjustment will have a significant influence on theultimate taste of the finished wine and on pH. The right amount of acid helps provide apleasing bite or tang to the finished wine. Low levels of acid produce bland tastingwines and high levels produce a harsh taste to the palate. Generally, Californiagrapes are deficient in acid and an adjustment is required with the addition of a naturalacid in grape called tartaric acid. There are also less dominant acids in grapes, malicand citric, but tartaric has the most influence on taste. Publications advise avoidingusing acid blend products.
Acid adjustments are advised prior to yeast inoculation/fermentation.
When we measure total acidity it is expressed in terms of grams/ liter or percent. Asan example, 6.5 grams/liter = 0.65%TA. When an acid level is derived from titration or from pH it is important to note that they do not measure exactly the same thing or correlate, but in the decision making process both methods are helpful. It is oftenstated that despite all the chemistry, personal taste is the ultimate variable.
Somesuggest
adjust acid conservatively in the beginning before fermentation since minor adjustments can be made during subsequent stages.Since fermentation decreases acid levels during fermentation it is advised to reach a
minimum target acid level of 0.70%
and
even
as high as
0.80%
if red wine is to beultimately aged in wood. At this stage of my winemaking experience
I will aim for anacid level of 0.75% prior to fermentation.
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MEASUREMENT OF TOTAL ACIDMEASUREMENT OF TOTAL ACIDMEASUREMENT OF TOTAL ACIDMEASUREMENT OF TOTAL ACID
Titration Method to Calculate Total Acidity (TA) grams/liter
Use a TA testing kit for this calculation. NOTE: 1ml = 1cc.
Boil 3 oz., approximately 90ml/cc of distilled H2O and place in a glass beaker or (Erlenmeyer flask). Exacting amounts of water do not influence the conclusionbecause water is void of acid and base.
Add exactly 15ml/cc of must/juice into the water.
Add 5 drops of
phenolphthalein indicator solution
and swirl to mix.
Using the syringe draw out 20ml/cc of reagent
0.1N sodium hydroxide (NaOH).
If 0.2N is used, the endpoint is twice the amount of cc used. If possible use aburette w/ a stopcock apparatus to obtain more exacting values than with asyringe.
Against a bright background add the sodium hydroxide slowly while swirlingcontinuously. Eventually the wine color turns to a constant grey bluish-green justprior to the endpoint. Continue to titrate slowly until the solution first turns aconstant pink color.
Record the exact amount of NaCL used if possible to a .1 increment using aburette and stopcock.
The number of ml/cc used to reach neutralization is divided by 2.
If you used 12.5 ml/cc… 12.5 ÷ 2 = 6.25ppt of Tartaric Acid = TA of 0.625%
Finished red wine may be considered optimum at 6.5 grams/liter or 0.625% TA,however, due to fermentation influences eventual barrel aging we may decideour target TA should be 0.75%.
0.8 minus 0.625 = 0.125.
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Adjustment Standard:18 grams of tartaric acid will raise the TA of 5 gallons of must by 0.1%
An increase of 0.1 = 18 grams of tartaric per 5 gallons.
For our calculation, move the decimal point of 0.175 to the right = 1.75.
1.25 x 18 grams = 22.5 grams of tartaric acid per 5 gallons of must.
My fermenters are 30 gallons each or 6 x 5 gallons.
6 x 22.5 = 135 grams of TA to be added per fermenter in this example
Calculations can be double checked using the following table:
Using pH to Estimate Total Acidity
With the titration method discussed subjective color estimates are sometimes difficultto estimate. pH measurement of acid is considered by some to be more accurate.
Optimum pH of finished red wine is 3.3 – 3.6.
Accuracy has a profound influence onfinal wine quality, it allows SO2 to be more effective as an antimicrobial agent, itenhances fruity esters, optimizes color, and has a very positive influence on theultimate taste. Make note that a higher pH value is lower in acid.If the pH of the must after crushing is higher than 3.5 (less acidic) delay beginningyeast inoculation and fermentation until the acid level has been lowered (made moreacidic) by adjustments with tartaric acid to lower the pH reading to 3.5.
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