How and why do winemakers control the acidity in white wine? (Why is wine…
How and why do winemakers control the acidity in white wine?
How to control acidity?
Add in acids
Tastes more sour
Add in bases
Tastes more tart
The goal is to try to balance the acidity by reaching the optimum pH of white wine which is 3.5
Why is wine acidic?
Has to be balanced alongside the 3 other traits, or these traits may be affected
Connects with 3 other traits
Acidity gives wine its tart and sour taste
What affects acidity?
Naturally high acidity
Stops them from losing any acidity
Acidity of grapes
Riper = sweetness increases as acidity tapers
Green grapes = higher acidity
What acids are present in white wine?
Specifically for this practical, we would assume ethanoic.
As students, we are limited to test for all acids present. However, we have the equipment and means to test ethanoic acid.
There are also many acids present, cannot test for all of them.
Concentration of ethanoic in white wine
Titration is the reaction between a weak acid and a strong base. Because ethanoic is a weak acid, a strong base is required.
Sodium hydroxide (NaOH)
Standard solution: 1g of NaOh with 25mL of distilled water - achieves 0.1M
Amount of wine - 5mL with 25mL of distilled water
Phenolphthalein - reaction will transition to a pink