Vinquiry numbers
We got a Vinquiry 1 Panel done on our fermented wine. There were some surprises.
- TA: 7.48 g/L. This was high. We expected 6 g/L based on our tartaric addition. Here is the history:
- TA initial must: 4.42 g/L
- Added 242 g tartaric acid.
- We now have 36 gallons = 136.27 L. So this addition was 242/136.26 = 1.78 g/L. We should have ended up at 4.42 + 1.78 = 6.2 g/L.
- What if we really only have 30 gallons (113.56L), after we remove the solids by racking. Then the addition was 242/113.56 = 2.13 g/L. We then end up at 4.42 + 2.13 = 6.55 g/L.
- None of these calculations shows any way for us to get to the 7.48 g/L that we got.
- How did it happen?
- pH: 3.8 . This is high, but tolerable. We won’t do anything to bring it down. We already have enough acid, see above. Here is the history…
- pH initial must: 3.69 (me)
- pH initial must: 3.81 (Vinquiry )
- pH after tartaric addition: 3.41 (me)
- pH after fermentation: 3.80 (Vinquiry)
- pH after fermentation: 3.74 (me)
- Question 1: why did it come down to 3.41? I thought becasue of the tartaric addition, although I was surprised by the change.
- Question 2: Why did it go back up to 3.8?
There were also some numbers that made us happy:
- Alcohol: 13.69% This was pretty good, considering our sugars were at 23.5 brix. This is a conversion rate of 13.69/23.5 = 0.58. I think was is considered th enormal range is 0.55-0.67.
- Free SO2 of 2 ppm and total SO2 of 13 ppm are nice and low for the upcoming malolactic fermentation, which likes low SO2 levels. After the ML, we will need top sulphite pretty heavily becasue of our high pH.
- VA of 250 ppm is nice and low. I had been worried because of the ethyl acetate aromas coming off the must near the end of the fermentation. I am sure of what I smelled; it just wasn’t enough to be a problem. At low levels it is considered one of the componenets of a fruity wine.
- The sugar level was very low. 21 mg/100mL = 21 mg/100 g = .02% sugar. I measured .3% with the clinitest kit. Why am I not even close? In any case, it is very low.
- The malic is at 2.51 g/L. This will get converted to lactic, which will lower the TA, and make it taste less harsh. The conversion ratio is ~0.67, so we will lose 0.33 * 2.51 = .83 g/L of TA, leaving us at 6.65 g/L. The wine should be smoother. The lactic acid that results is less harsh than the malic that was there.