TA Rising Revisited The importance of measuring TA when making wine.
Inspired by Dan now reading his musings on winepress, I reminded me of a discussion I had with Marty Yule a long time ago on www.Winepress.us ” and this blog. Oh yeah and Greg you are pretty Anti TA in your last post I would take you on with those comments in a heartbeat and truthfully I don’t think they are that helpful for new winemakers either. But no one will argue with you on winepress. Such is the nature of the forum you administer. Actually Greg you sound like Scorch. Anyway Here goes…
You need to experience just once the TA rising after fermentation is complete. Leaving you to wonder if the Tartaric Genie visited your Must in the middle of the night, leaving you at .85 when you were shooting for .67 You might be looking for that to happen, as it did last year with some of the Brutocoa grapes I fermented. Please don’t ask, my NAOH was standardized and 2 PH meters confirmed it and yes, don’t be insulting, even guys like me own a microwave but we warm leftover pasta in a frying pan. Believe me even with the price of heating oil being high, I prayed for a cold winter in NY. It appears the same Tartaric Genie visited Whackfol in a thread entitled: “Cs/merlot Help And Advice?” I love a guy that is confident in his testing methods too. I really do, congratulations Whackfol.
Just the Numbers Please
Let’s look at Mokadir’s Thread “my numbers are a bit unexpected”. Now, here is another example of the unexplained inconsistencies that I am speaking about. By the way, has anyone ever tried to sell you a centrifuge? Look at the numbers Cavilierhome posted. He started out with the Cabernet Sauvignon at PH 3.83 to 3.93 and a TA of .75. On October 2nd he added 2.5 gr/l of tartaric acid and his results were PH 3.52 TA 8.88. Then, on October 5th, his results were between PH 3.47 and 3.52 and a TA of .78 So he was able to lower the PH from 3.93 to 3.47 and had only a rise in TA of .03. Interesting. Is that even possible? Here are a few radical thoughts, as far as I am concerned, the hard rule of adjusting acid at the pre-fermentation needs another review. Using acidulated water expecting to get accurate readings is wishful thinking too. Without more documentation at this point I think if I have a PH lower than 3.65 and a TA of .50 or more I will ride out the ferment without adjustments. I remember well Greg saying to me “Gene just once I would love to see you get grapes you don’t need to adjust”. I heard you Buddy, believe me, I heard you and I didn’t adjust. Look at my numbers for ’08 Mackenzie Merlot. At crush, PH 3.46 TA .50 almost perfect right? Except it is a bit odd to me that the PH could be that low with a TA of only .50, certainly not a Central Valley scenario. At 14 Brix, the results were PH 3.38 TA .73 besides that PH went lower look at the TA, NO TARTARIC WAS ADDED! The Cabernet Sauvignon “Trio” followed suit, starting with a TA of .52 and ending with a TA of .70, could these seemingly unpredictable TA numbers be caused by the superior packing and shipping methods of the grapes we are now buying? Are you finding “hard to remove” deposits building up on your destemmer paddles? I am lately. One thing for sure if you buy from others around here and not M&M you don’t get a 48 degree Must after crushing. Another clue provided by Fred the Bulldog stated the grapes are stacked in a cooling tower at 32 degrees. Mokadir may be on to something after all, a new concept, “Cold Stabilization of the Grape”
- See more at: http://www.westchesterwinemakers.com/2010/01/16/how-to-get-banned-on-winepress/#sthash.y0bSdt0y.dpuf