Hi there,
I'm from Italy and I live in Abruzzo, were we have a lot of vineyards.
We do not have a tradition for sparkling wine but in the last 2 years I'm trying to make champagne.
I tried to find something about the maximum total acidity values but I cannot find anything.
I made two wines a Chardonnay and a Pecorino D'abruzzo and I'm going to make the second fermentation in bottles in February 2017.
I tried to harvest them in the optimal period, the alcohol is ok but I don't understand if the acidity is high.
These are my values:
Chardonnay:
Alcohol 10.8% Vol.
Total Acidity 9.2 g/l
Pecorino D'Arbuzzo:
Alcohol 10% Vol.
Total Acidity 10.5 g/l
I read that 10g/l is a good value, but I don't know why the values of the final product are lower...is the malolactic fermentation that decrease the acidity of 2-3g/l?
This acidity is going to naturally decrease, anyway.
I'm from Italy and I live in Abruzzo, were we have a lot of vineyards.
We do not have a tradition for sparkling wine but in the last 2 years I'm trying to make champagne.
I tried to find something about the maximum total acidity values but I cannot find anything.
I made two wines a Chardonnay and a Pecorino D'abruzzo and I'm going to make the second fermentation in bottles in February 2017.
I tried to harvest them in the optimal period, the alcohol is ok but I don't understand if the acidity is high.
These are my values:
Chardonnay:
Alcohol 10.8% Vol.
Total Acidity 9.2 g/l
Pecorino D'Arbuzzo:
Alcohol 10% Vol.
Total Acidity 10.5 g/l
I read that 10g/l is a good value, but I don't know why the values of the final product are lower...is the malolactic fermentation that decrease the acidity of 2-3g/l?
This acidity is going to naturally decrease, anyway.
