Sherry pH?

[SFJoe]

Am reading Wink Lorch's new book about the Jura, about which more later, but I am prompted to ask whether anyone knows the typical pH of young sherry in cask, and even how that might change over time?

 

[VLM]

My understanding is that the ph is quite high.

 

[Sharon Bowman]

They are acidified, I believe.

Per the DO website:

"After filtration the clear must is subjected to a process of pH correction by adding tartaric acid."

 

[Greg Hirson]

originally posted by Sharon Bowman:
They are acidified, I believe.

Per the DO website:

"After filtration the clear must is subjected to a process of pH correction by adding tartaric acid."

Either by tartaric addition or previously by plastering (gypsum addition).

 

[SFJoe]

OK, thanks.

Love that verb, Greg.

 

[Sharon Bowman]

"Getting gypped."

 

[Scott Kraft]

"Getting plastered"

 

[Jeff Grossman]

Yet another white powder used to improve wine.

 

[SFJoe]

originally posted by Greg Hirson:

Either by tartaric addition or previously by plastering (gypsum addition).

Greg,

How does the producer choose between these options?

 

[Greg Hirson]

originally posted by Jeff Grossman:
Yet another white powder used to improve wine.

Still better than wine made from a white powder. (though mischaracterized as freeze dried alcohol)

 

[SFJoe]

Also curious about how old acid adjustment is in Sherry with a low-acid grape, and in the Duoro with higher-acid grapes that still get adjusted most years.

How old is acid adjustment, and what did they do before?

 

[Sharon Bowman]

Looks like gypsum, which later would be used to increase acidity, was used in ancient times to decrease same:

Gypsum

 

[SFJoe]

originally posted by Sharon Bowman:
Looks like gypsum, which later would be used to increase acidity, was used in ancient times to decrease same:

Gypsum

"This is another sign that Theophrastus confused different materials grouped under the term gypsos."

 

[Sharon Bowman]

Damn that etymology.