Raising acid level of white wine

[Jeff Sparagana]

I started 100 gallons of white wine, Verdicchio Italian juice, in the fall. I have just recently racked and tested the wine for the second time. I have the wine in 9, 6, 5, 3 and 1 gallon glass carboys.

Ph is 3.2, SQO2 is 24 ppm and TA is 7.0. The wine is clear and can be bottled in the next few months. However, it is mild and not crisp.
I would wlike to increase the crispness or acid level.

I would like to increase the TA level to a higher level not sure what to go to. Have not done this previously. I have experience with acidulating red wine to reduce PH. I suppose I should do a bench trail but would like some direction. Any help from those with this type of experience in raising the acid level of a white wine successfully would be appreciated.

Thank you
Jeff

 

[salcoco]

https://morewinemaking.com/web_files/intranet.morebeer.com/files/wwhiw.pdf I believe one of the chapters in this manual describes a detailed bench trial for addition of acid to wine.

 

[cmason1957]

You are going to want to add tartaric acid and increase the TA, which will lower the PH of your wine. How much you will want to add isn't something I can tell you, but 3.79 grams will increase the TA of 1 gal by 1. I would try half that amount in a gallon, that amount and then probably 1.5 times that amount. You can also add 1 g to 1 liter for the same effect.

 

[Boatboy24]

With that pH, I'm surprised you aren't getting a crisp result. I'd expect that to be spot on.

Another thing you might try (in addition to or instead of tartaric acid) is some grapefruit zest. Again, bench trial first.

 

[Jeff Sparagana]

Many thanks for the responses.
Jeff

 

[montanarick]

Yeah - I'm surprised that the wine isn't tangy with a pH of 3.2? I'd go lightly with any acid addition as that will also lower the pH more

 

[Paolo_pin]

Yeah - I'm surprised that the wine isn't tangy with a pH of 3.2? I'd go lightly with any acid addition as that will also lower the pH more

i totally agree with you.

 

[Paolo_pin]

I totally agree with mr. montanarick! pH value and acidity looks like far than enough in your wine. Sometimes, after my experience of daily tasting and daily acidity management in any sort of wine, i can say you should try with something else. What exactly your wine is lacking? Do you find it as short? How about its astringence? (Astringence is related also to low pH level). I can suggest you to try a little amount of NaCl (common cooking sea salt), quantity varies from 0,5 to 2 g/for 25 gals (or 100 liters). Better results can be obtained using Magnesium sulfate, which is less bitter and fresher. Either, mannoproteins also are very useful, but not any! Some mannoproteins have an effect of increasing freshness and some others increasing minerality, so be aware or what you use. In your case, both may have a nice effect, since your pH is really already pretty low.

 

[Jeff Sparagana]

Thanks for the info.