Sounds like a plan. You will be here the first part of Dec., right? I just
wish I trusted my pH meter more.

Ray

"Paul E. Lehmann" > wrote in message
...
> Has anyone done an experiment in which a liter solution of water is used
as
> a base and added enough tartaric and lactic acid (in the proportions that
> one would find in a wine that has undergone ML; bring the pH to say 3.5
and
> then measured the TA? I realize that this does not exactly duplicate a
wine
> because of all the other trace acids, tannins, alcohol and other organic
> compounds but it might be an interesting experiment. One could then modify
> the experiment by adding some tannin, varying amounts of alcohol and
> flavorings, and taste and measure the results. I realize that there
already
> are "Ideal" numbers for white and red wines but it might be interesting to
> see the influence of alcohol and tannins. Sounds like a good experiment
for
> a PHD Biophysicists - are you there, Ray?
>
>
>
>