In article
>,
shbailey > wrote:

> On Feb 26, 9:46*am, Wildbilly > wrote:
> > In article >,
> >
> > *BobF > wrote:
> > > Wildbilly wrote:
> >
> > > > How much of what did you add? Malic is more sour than tartaric, for
> > > > example (it drops the pH more than an equivalent amount of tartaric).
> >
> > > malic does NOT reduce pH more than tartaric. *malic will buffer the pH
> > > higher.
> >
> > Added to water, malic will result in a lower pH than tartaric. Any
> > buffered solution will resist a change in pH. Malic only results in a
> > higher pH when it is converted to lactic acid in a secondary
> > fermentation (malolactic).
> > --
> > "Fascism should more properly be called corporatism because it is the
> > merger of state and corporate power." - Benito Mussolini.
> >
> > http://news.yahoo.com/s/ap/20100119/...rrestin...http
> > ://www.democracynow.org/2010/1/19/headlines
>
>
> It is probably time for a review of wine acidity basics with Jack
> Keller
> http://winemaking.jackkeller.net/acid.asp
>
> Converting malic to lactic acid reduces sourness, but tartaric has the
> lowest pH. Any serious discussion about winemaking with the Norton
> grape will involve dealing with high pH at fairly high TA due to the
> high ratio of malic acid.
The various acids in wine can't be identified by titration, therefore a
standard is chosen. In France, total acidity is calculated as sulfuric.
In California it is calculated as tartaric. Can you explain what you
mean by high pH with high acid?
citation please
>
> Jack's article also gives a general answer to jim c's original
> question.
>
> Stephen
--
"Fascism should more properly be called corporatism because it is the
merger of state and corporate power." - Benito Mussolini.

http://news.yahoo.com/s/ap/20100119/...ting_activists
http://www.democracynow.org/2010/1/19/headlines