I adjusted the high acid in a batch of wine by using potbicarb. I dropped
the TA .3%. I notice a distinct color change from the brilliant color
normally attributed to Baco Noir to a purplish hue not as brilliant. It has
now been several months.
I have read that the color of wine will change due to PH. Is this what has
happened?
I also had to adjust my chardonnay. I wonder what the impact on that will
be?
thanks
Sarge