Conquering Acidity in American Wines
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:
By Clark Smith