Chitosan and Kieselsol

[Rice_Guy]

* tannins will give a generally acidic taste. Proteins will modulate the tannins and you could have reduced the nitrogen compounds.
* you can test if it is acidic ions by neutralizing to pH 7 and doing a taste comparison
* a guess from the few articles I have read off the web is that with age alcohol will combine with acids in wine and the Total Acidity will decrease over time

Something I didn't record is that the fined versions of both wines felt more acidic on the tongue. I'm going to explore that point as we do more tests.

 

[wineview]

What’s interesting is the FWK packages contain twice the recommended amount as indicated on individually purchased bottles of K&C.

 

[Swedeman]

This makes sense.

It would be interesting to conduct a similiar test where one 23-liter batch is split into two carboys, one using fining after two weeks as per instructions and the other without fining. Then compare them at the 12-month mark.