- Apr 17, 2014
- Reaction score
- Sierra Foothills, Nor Cal
Yes, it is chemistry and Mike did a nice job of it.. I was too lazy to use my own words.Thanks @Johny99, while I cannot distill that paragraph down to a few sentences that I understand, my takeaway is that there actually is a real chemistry reason that SO2 is more effective at lower pH.
So, what if your pH is 4.1 and any further adjustments, even .5 g/l of tartaric, makes your wine undrinkable? Oh yea, this is after you have blended it with all your lower pH wine. Can you really stress the other areas that protect the wine to compensate for your number one defense effective SO2? Is there any otter choice?