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pH strips

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oxyoke

Junior
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I got some wine pH test strips but need to know what the optimal pH is for wine. I was also wondering if the pH can be adjusted at anytime during production. Also anything on using citric acid as a preservative/antioxidant.

Thanks alot,
Oxyoke
 

oxyoke

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Apparently the optimal pH is between 3.4 to 3.8, and the pH can be adjusted anytime before or after fermentation.

I answered my own question because by the number of views it looked like there was some interest and would like to double check my information.

I would still like some info on citric acid though.

Thanks,
Oxyoke
 

Luc

Dutch Winemaker
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Citric acid has no value at all as an anti oxidant.

I think you meant ascorbic acid.
Citric acid and ascorbic acid are two totally different
products.

Ascorbic acid needs to be used together with sulphites
as it will work as an anti-oxidant but does not
inhibit yeast, fungi and bacteria.

I found a nice article on ascorbic acid in wynboer magazine:
http://www.wynboer.co.za/recentarticles/200607acid.php3


Luc
 
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