I typically only ameliorate if fermentation, MLF, and cold crashing come up short, and only on grapes that had a starting brix above 25. Prefer to blend or reduce acids chemically if my starting sugar was on the low side. Also, I don't make many acid adjustments before fermentation if I think the yeast will be able to take off. From experience, I know that 71B can get started if the pH is 3.0 or higher. I re-assess prior to MLF.Has any one done amelioration on Marquette with good results? I was concerned acid wouldn’t come down enough on own through primary, MLF and cold stabilization.
How many GDD were you at on the day you harvested? Did you see any bunch stem necrosis on your clusters? You said you picked 72 lbs from 75 vines, so overcropping doesn't sound like the issue.After crushing everything and let them sit for a while, brix for the combined batch ended up at 19 and pH 2.75 .