Acid Levels

Acid Testing

Take 5mls of wine (before yeast is added) and add to test tube. Add a small amount of water, then add 4 drops of Indicator solution.  Gradually add Sodium Hydroxide, the amount of mls added = the parts per thousand of TA...no need for any multiplication adjustment.

Sangiovese measured TA = 5 ppt

Pecorino 7.5 ppt

We added Tartaric Acid to the Sangiovese to try and raise acid levels to 6.5 pt.

Raising 40 litres of must from 0.5 to 0.65, = 1.5 * 18 grams * 40 litres / 19

See page 127 "From Vines to Wines"