From UC Davis:since Chardonnay often has a hint of citrus, why not use citrus? Just curious as to the why.
Oh well, UC Davis...that settles it. I quit listening to anything coming out of California years ago!!From UC Davis:
"Citric acid is often added to wines to increase acidity, complement a specific flavor or prevent ferric hazes. It can be added to finished wines to increase acidity and give a “fresh” flavor. The disadvantage of adding citric acid is its microbial instability. Since bacteria use citric acid in their metabolism, it may increase the growth of unwanted microbes. Often to increase acidity of wine, winemakers will add tartaric acid instead."
I don't disagree about the California comment, but there are exceptions, I consider UC Davis Enology to be one of them. There are certainly uses for citric acid, and grapes contain it in very small quantities, with tartaric acid being the predominant acid.Oh well, UC Davis...that settles it. I quit listening to anything coming out of California years ago!!
Citric acid is often added to wines to increase acidity, complement a specific flavor or prevent ferric hazes...seems to fit better to me. But, I like lonesome roads!
Good sanitation would seem to minimize bacteria and "microbial instability"
Don't laugh, I know your a wing shooter, but when I was a kid on a dove hunt at a farm, I actually peed on an electric fence. If you've done it once, you'll not repeat the activity!!JohnD...I know you're right. Which only means I'll have to pee on the electric fence....again...and find out for myself.
It was actually citrus zest that made me think citric acid in the first place. In fact I jarred up my first zest last night and bought a half a gallon of Everclear to make some more. I know that does brighten up a white wine.
Peeing on an electric fence is how I learned to dance....learned real quick too!Don't laugh, I know your a wing shooter, but when I was a kid on a dove hunt at a farm, I actually peed on an electric fence. If you've done it once, you'll not repeat the activity!!
I'm certainly no expert, and I've also used zest to brighten up a wine, and it does, if you want to try using citric to adjust pH, go for it!
I was repairing a live horse fence last weekend and got a full jolt. I'd hate to have that go where the sun don't shine. If you taste citric acid, it tastes like sour lemon to me....go for the tartaric.JohnD...I know you're right. Which only means I'll have to pee on the electric fence....again...and find out for myself.
Pre-fermentation is preferred, but you can certainly tweak after. Tricky part is that the chemistry can change during fermentation and even more during MLF, should you go that route. Ideally, any post-fermentation adjustments are very small.Do you recommend adding the acid before or after fermentation?
Do you recommend adding the acid before or after fermentation?
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