Tim F
Well-Known Member
- Joined
- 28/1/08
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Hey all,
Been wondering about this for a while. I have 'From vines to wines' by Jeff Cox. In it, he emphasises checking and adjusting TA only - "If the TA is just right but the pH is a little high, the smart winemaker would leave it alone." However everything else I've read in books and online and heard from other winemakers is that the pH is more important and this should be adjusted to the right range without regard for TA. Which is right, and why? Or should I just take the TA into account when figuring out which end of the range of ideal pH to get the must into?
For example today our Shiraz had a TA of 0.75 and pH 3.9. What's the best approach here?
Been wondering about this for a while. I have 'From vines to wines' by Jeff Cox. In it, he emphasises checking and adjusting TA only - "If the TA is just right but the pH is a little high, the smart winemaker would leave it alone." However everything else I've read in books and online and heard from other winemakers is that the pH is more important and this should be adjusted to the right range without regard for TA. Which is right, and why? Or should I just take the TA into account when figuring out which end of the range of ideal pH to get the must into?
For example today our Shiraz had a TA of 0.75 and pH 3.9. What's the best approach here?