Acid Reduction by Blending

When you are attempting to increase (or decrease) the acidity of wine by blending two wines together, the first step is to determine the titratable acidity (TA) of both wines. The second step in this process is to determine the volume required of the blend wine which will be required to raise (or lower) the [...]

Increasing Total Titratable Acidity in Wine

One method of increasing total titratable acidity in wine is with the addition of acids in the form of either tartaric acid or with the addition of what is called an acid blend. The preferred additive is tartaric acid, especially if the vintner is planning for the wine to undergo a malolactic fermentation. Acid blend [...]

Acid Reduction in Wine

Four different acids can be typically found in wines during fermentation. These include tartaric, citric, malic and lactic. Acids in too high quantity have an adverse affect on the taste (and quality) of wine. Whereas increasing the acid levels in wine is a relatively easy process, reducing acid levels in wine can be difficult.Over the [...]