Date Submitted: 10/23/97

Report Date: 10/29/97

Sample: ’97 Cabernet

pH 3.18

Titratable Acid (pH electrode) 0.92 g/100 ml

Free and Total SO2 (A0) 2 ppm free

8 ppm total

ML Chromatogram ML fermentation appears complete
 

K Carbonate addition trial	K Carbonate added	pH
	0.00 g/100 ml	3.18
	0.02	3.25
	0.04	3.32
	0.06	3.38
	0.08	3.43
	0.10	3.50 <=
	0.12	3.55
	0.14	3.62

Caution: These results are from non-cold stabilized wine. The final pH will be slightly different after potassium bitartrate precipitation.

Note: This wine has completed ML fermentation and has a very high acid level for a dry red Cabernet Sauvignon. The color is a bright cherry red. Is the sample representative of the entire lot? The acidity can be reduced with an addition of potassium carbonate. Addition of 0.10 g/100 ml (add 3.8 grams potassium carbonate per gallon of wine) will bring the pH closer to 3.50. This will be much more in line with the normal standard red wine balance. After this addition the wine will precipitate potassium bitartrate crystals for a few months in storage and the taste will soften, becoming less tart. Further deacidifications can be done later in this wine’s life.

This wine can also receive the first addition of SO2. Add 50 ppm SO2 (add 0.38 grams potassium metabisulfite per gallon of wine). Dissolve in a small amount of water and mix throughout the wine.

You may want to check the acid level and SO2 after the wine settles for a month and any further corrections can be done before any long term storage.

Signed: Michael Murtaugh, Enologist