Midwest Wine Press

Conquering Acidity in American Wines

by · November 10, 2011

Smith speaking to a group winemakers at Galena Cellars Winery in Galena, Illinois, during April 2011.

In this edition of  Midwest Wine Press, wine production consultant Clark Smith presents a comprehensive overview of acid adjustment geared to Midwest winemakers. He first reviews the basic chemistry of wine acidity with humor and plain English. Then, groundwork is laid for making smart choices to lower acidity without letting pH get out of control. Next, the advantages and trade-offs of the time-honored methods of amelioration and double-salt are explained along with biological solutions both old and new.

The article then goes on to explore how technology has improved traditional approaches based on a spectrum of membrane-based methodologies which are becoming increasingly available.

Placing the consideration of treatment options into the context of Midwestern challenges and style considerations, Smith’s article is packed with practical information and suggestions directly applicable to winemaking in the Heartland.

Clark’s story is longer than most stories in Midwest Wine Press, so it has been produced in a special printable format that can be accessed by right clicking the following image link and save target as:

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Conquering Acidity in American Wines

By Clark Smith

 

 

 

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Mark Ganchiff

Mark Ganchiff is the publisher of Midwest Wine Press, the leading source of news on the growing wine industry in the central United States. Mark has been a wine judge at the 2012 and 2014 INDY International Wine Competition, the 2014 Cold Climate Wine Competition, the 2013 Mid-American Wine Competition, the 2012 Illinois State Fair Wine Competition and the 2013 Michigan Wine Competition. He also enjoys speaking at wine events including the Cold Climate Wine Conference, the Illinois Grape Growers and Vintners Association Annual Meeting, the Midwest Grape and Wine Conference and the Wisconsin Fruit and Vegetable Conference. Mark's articles about regional wine have appeared in Vineyard & Winery Management, WineMaker and several regional magazines. Mark is a Level One Sommelier in the Court of Master Sommeliers. He lives in Louisville, but also has a residence in Chicago.

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