- Aug 5, 2011
- Reaction score
I'm closer to being in the camp with Fred. Certainly some wineries do it based on hitting perfect numbers, but some do it by taste. Both methods can work.No, TA is critical for wineries to measure in order to correct acidity and balance sweet wines. The pH is also critical for the reason you mention about controlling the free sulfite levels and it can vary significantly between varietals & vintages. Both measurements are a must for careful winemaking.
Trying to hit the perfect numbers with the hybrid grapes around Missouri will drive a person batty.