Webinar 8/25 4:30pm EDT: Dealing with high pH and TA fruit & wines

[user 36973]

August 25, 2020

4:30 PM

Cation exchange and other winemaking practices for dealing with high pH and high TA fruit and wines

Wines with both a high pH and high titratable acidity (TA) are problematic due to their increased likelihood of fault development. Most interventions to reduce either pH or TA would be exacerbated by the other parameter. Cation exchange is an effective treatment to reduce wine pH while minimally increasing TA. In trials conducted with Norton, Chambourcin, Valvin Muscat and Syrah, cation exchange reduced wine pH by exchanging K+, Ca+2, and Na+ cations with H+.





Misha Kwasniewski, Assistant Research Professor, Penn State University

Chris Gerling, Sr. Extension Associate, Cornell University



Via Zoom. Register at:

Welcome! You are invited to join a meeting: Co Vit 2020 Virtual Tuesday Timely Topics. After registering, you will receive a confirmation email about joining the meeting.

Click here to submit winemaking questions to Chris and Misha

 

[cmason1957]

Dang I wish I was going to be around that day, but I will be at a lake in Minnesota fishing. I hope someone can catch this and post some notes or techniques here. Norton and Chambourcin are both very easy for me to get around Missouri and what I normally make wine from.