How does the titratable acidity (total acidity) of juice wine change?!
From the must to the fermentation period!? Thanks :)Www@FoodAQ@Com
Answers:
I have read about this before and it has to due with chemical reactions in the fermentation!. I think that certain acids are produced from the fermentation of sugar by yeast!. also, some acids are natural in the grapes and either stay in the fermented juice or are lost!. Then there is what Cister has given, the additions of acids such as tartaric and acedic!. I know that CO2 that is produced from the sugar in water/juice becomes carbonic acid!. This is tha same acid in carbonated soda or champagne!. But I suppose it is not much of an issue with the flat wines!.
Good luck!.Www@FoodAQ@Com
Good luck!.Www@FoodAQ@Com
The acidity in wine is really the sour-factor!. If a wine is overly sour it is labeled as "tart" if it has very little acidity it is called "flat!." The acid in wines is derived from the grapes used to make the specific wine!. Acidity allows wine to maintain its freshness while also molding its flavor components!.
The answer is really big, so you might as well read it, so you don't miss a thing:
http://winemaking!.jackkeller!.net/acid!.as!.!.!.Www@FoodAQ@Com
The answer is really big, so you might as well read it, so you don't miss a thing:
http://winemaking!.jackkeller!.net/acid!.as!.!.!.Www@FoodAQ@Com
