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R
Your wine is probably highly buffered (11 g/L tartaric with a pH still at 3.8!), so that the rule of thumb (1 g/L tartaric decreases pH...
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R
You can check your pH calibration with saturated cream of tartar https://vinmetrica.com/troubleshooting-guide/#CreamOfTartar
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R
The first pKa of 6.37 is an apparent pKa for the overall reaction H2O + CO2 <==> H2CO3 <==> H+ + HCO3- . The actual pKa for dissociation...
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