Fresh Sodium Hydroxide. And MLF/No MLF

[ErikM]

I have two batches of Sauvignon blanc nearly ready to bottle.
I started from fresh juice from a local vineyard. I separated the wine into two batches- One destined for MLF and one not. In every respect I treated them the same except when it came to SO2 additions during the MLF period and the addition of Lysozyme on the non-MLF batch.

I just retested TA in prep for bottling.

With old sodium hydroxide-
MLF batch: 0.56 (pH 3.48)
Non-MLF batch: 0.65 (pH 3.35)

With fresh sodium hydroxide-
MLF batch: 0.59
Non-MLF batch: 0.72

Moral of the story-
MLF will truly lower the TA.
Freshness of sodium hydroxide matters.

(I used the pH meter method- titrated to pH 8.2)

 

[grapeman]

Your results don't seem correct. Did you mix up the samples? If so the results are identical with either sodium hydroxide. If they are correct, they seem wrong as you should get a lower TA with the MLF, not the other way around.

 

[ErikM]

Your results don't seem correct. Did you mix up the samples? If so the results are identical with either sodium hydroxide. If they are correct, they seem wrong as you should get a lower TA with the MLF, not the other way around.

You were correct, I had the numbers wrong.
They've been corrected
Erik

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