We need to occasionally check in on the wine‟s progress by testing and tasting every 4-6 weeks throughout the entire maturation period. What we are looking for is the following:
1. Is everything all right? Is the wine still fresh and fruity? Or, are there any funky, undesirable flavors or aromas developing since the last time you checked the wine? If there are any problems, they will need to be dealt with ASAP, because the longer problems are left uncorrected the harder they are to remedy. Note: In the midst of analyzing/troubleshooting, don‟t forget to check both the SO2 levels and the pH/TA to see if these have shifted from the last time the wine was tested. This will help you – or us - to figure out what is going on with the wine if there is a problem.
2. If the wine has no signs of spoilage, then how is it developing?
Refer to our Guide to Acidifying Must for a complete explanation of raising or lowering the pH/TA.
For more information on using oak in winemaking, see our Guide to Oak and Red Wine.
*Note: Due to the complexity of wine, the only way to precisely gauge how much of each product is needed to achieve your desired results for any of these addition/adjustments is to do a bench trial. This cannot be stressed enough: the place to find out that the 0.2 pH rise in your wine that was supposed to come from a 2 g/L addition of Potassium Carbonate has now resulted in a 0.4 pH shift due to an unforeseen buffering reaction is in the test bottle and not your entire wine volume...
For complete information on bench trials, see our Guide to Bench Trials
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