acid testing

[martimb]

In my 2013 muscadine wine batches, all had a tartaric acid content ranging from ".65 to .8". I tested the batches late in the process when the wine had cleared and was nearly ready to bottle.

This year I tested for tartaric acid at the beginning - while in the primary prior to adding any nutrients or yeast. In my 5 batches thus far in 2014, the acid content has ranged from ".45 to .5". I don't understand why there is such a big difference, unless it has something to do with the timing of the tests. I used the exact same testing method as the year before. Don't muscadines normally have a high acid content?

Any comments?

 

[Julie]

yes they normally do but there are a lot of variables that you need to consider. The weather and when you picked all contribute to what the brix and acid would be. The muscadines I received this year are lower in acid that the previous year's.

 

[WineQuest]

Just for the record, TA stands for titratable acidity not tartaric acid. In grapes there are several different acids present including tartaric acid. I know this seems a bit picky but it is an important difference.

 

[WineQuest]

Oh, and what Julie said.

 

[berrycrush]

Test it again before you bottle as you did before, then you may see it rise. I noticed that TA jumps higher after fermentation quite a bit. Anyone else?

 

[WineQuest]

It does because dissolved co2 is carbonic acid which is detected in the titratable acidity test.

 

[Julie]

Just for the record, TA stands for titratable acidity not tartaric acid. In grapes there are several different acids present including tartaric acid. I know this seems a bit picky but it is an important difference.

Thanks for pointing that out, I totally missed that.

 

[Fsim]

Did you test for ph? I never made muscadine but I am assuming you should balance the ph and TA. Chance is your acid could be a little high but your ph is low.