Have you, since you already seem to have the answer?
Have you ever even tried zesting on a white wine?
I don't think the intent would be to utilize zesting to lower the pH by that much. Zesting adds a flavor factor more than change the pH.
The op was asking how to make wines crisp and in a commercial style
Like these classical varietals are made .
The other poster (joeswine) , in all caps no less , denigrated the use of tartaric acid as the use of chemicals , strongly , IN ALL CAPS !!!
Zesting will not " IMPROVE ACIDITY" by any measurable means . It may change the taste but not increase acidity as stated. That's why I asked if the tests were done before and after
Tartaric acid is derived from and naturally present in grapes . It's use is regarded as the gold standard in grape winemaking , and certainly is in line with the commercial style the first poster asked about how to make
To insinuate that tartaric acids use is somehow unnatural and wrong is unbelievably biased .
There isn't a peer reviewed grape winemaking text ever written that advocates the use of a citrus fruit as an addition to grape wines. Even jack Keller doesn't advocate this. And no commercial winemaker would either.
But if rustic additions of non grape derived materials like citrus skins sounds like a good idea , all the more power to you. This is a free society.
It won't give you classic character , it increases the risk of spoilage and browning but its your wine do what you like . Just drink it fast .
I'm fairly new to forums but have been making wine for over 30 years .
I've never encountered such hostility before in a forum
I can see I'm not wanted here.
I bid you all adieu.
Farewell
George Foster