tag:blogger.com,1999:blog-1128271396089958050.post2222676307473357896..comments2024-03-08T21:37:38.443-08:00Comments on VinoFictions: Change of HeartThomashttp://www.blogger.com/profile/07322028233207741737noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1128271396089958050.post-39029472630600969842009-01-31T07:49:00.000-08:002009-01-31T07:49:00.000-08:00Aha! You got me. Change the word "measure" to "exp...Aha! You got me. <BR/><BR/>Change the word "measure" to "express" in my post and I think it's fixed.<BR/><BR/>What took you so long and who are you? I have a problem conversing with thin air. ;)Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-1128271396089958050.post-74118793451283290692009-01-29T17:09:00.000-08:002009-01-29T17:09:00.000-08:00Hello Thomas,Regarding your comment "In fact, the ...Hello Thomas,<BR/><BR/>Regarding your comment "In fact, the French used to measure wine's natural acidity by way of its sulfuric content. <BR/>This is not correct. The French measure total acidity such as everybody else by titration with a strong base (NaOH). They choose to express it as sulfuric acid, such as we express it as tartaric acid in spite of acidity been made up of a a variety of organic acids, including tartaric and malic acids. The titration measures the entirety of carboxy groups, not specific acids, hence the need to express it with one specific representative. In wine (except for France) this is tartaric acid, in cheesemaking lactic acid, in vinegar making acetic acid. It does not mean that there are, in fact only these acids present.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1128271396089958050.post-8799072874140098182007-11-29T05:58:00.000-08:002007-11-29T05:58:00.000-08:00Wine limo,Just to be clear, copper is used even at...Wine limo,<BR/><BR/>Just to be clear, copper is used even at small wineries when hydrogen sulfide is a problem. They'll never let you know because they don't have to.<BR/><BR/>When I produced wine at my small winery, I had to use copper sulfate once in eight years. Of course, I kept its use at a minimum.<BR/><BR/>Also, from a chemistry standpoint, sulfuric acid in wine in tiny amounts is not unnatural. In fact, the French used to measure wine's natural acidity by way of its sulfuric content.<BR/><BR/>Sulfuric acid doesn't have to be added to wine to lower pH, but it is created by reaction to other additions to wine. <BR/><BR/>In truly tiny amounts, sulfuric acid is harmless. Essentially sulfuric acid is sulfur dioxide and hydrogen peroxide.Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-1128271396089958050.post-25144023985675303962007-11-28T14:18:00.000-08:002007-11-28T14:18:00.000-08:00Hey Thomas, Quite interesting it seems the chemist...Hey Thomas, <BR/>Quite interesting it seems the chemists never stop finding odd things to do. This is why I like to know the wine maker and why smaller producers are better. The best wine is the wine that is least messed with in my experience. The bigger the lot the more the problems that can arise the easier it is to justify using additives of a less moral character. Like Sulphric Acid to lower the PH, it is illegal but undetectable and gives a full mouth feel at the same time! Yes that is battery acid!<BR/><BR/>An excellent article! Keep writing!<BR/>Also I hope they stop those thieves from stealing your stuff that is just wrong!Mark V Marinohttps://www.blogger.com/profile/15312663598239178489noreply@blogger.com