Winecast: Acid and Wine

[@kevin_brown_dc3423]

I absolutely love your winecasts. I just discovered them a couple days ago and cant stop watching them. You are very clear, organized, detailed, and easy to understand. I am working on my CSW as well as opening my own wine distribution company and these videos are just what I need. Thanks a million covert wine guy!

[@TheUnknownWinecaster]

Ha! Why didn't I think of "Covert Wine Guy" before I committed to my current moniker? Oh, well. Glad the casts are helpful. The CSW is a great but dense curriculum so, good luck with the test (pro tip: make lots of charts and flashcards). Thanks for commenting and good luck with your wine distribution business. Cheers!

[@steveallen6703]

As always you present great information in an easy to understand format! Additionally, you make me a better wine salesman. Thanks!

[@TheUnknownWinecaster]

Thank you. That's actually one of my favorite compliments to hear. I started doing these because I wanted to make wine more accessible to anyone with an interest; so, if they help you do that for someone, then I feel like they're doing what they're supposed to. Cheers!

[@izzeto]

Man thank u so much for your technical but also clear topics 👏👏

[@tommyshy5297]

Really impressive - excellent presentation - easy to follow, love your work

[@TheUnknownWinecaster]

Thank you! I'm gland that the casts are helpful. Cheers!

[@KieranGarland]

Tartaric acid appears to have the same chemical constituents as glucose. Assuming their structure is different, but it's the same number of carbon, hydrogen, and oxygen atoms.

[@renatonahas]

Amazing the way you approached such a complex Topic on a friendly way. Congrats and thank you

[@TheUnknownWinecaster]

Thank you! I really like doing the science and tech videos. I don't think science gets enough attention in wine education, so I'm glad to hear that the videos are helpful. Thanks for watching and cheers!

[@MightyRostam]

Fantastic presentation, as usual. Thank you for your hard work :-)

[@TheUnknownWinecaster]

Thanks, I appreciate that! I'm glad the casts are helpful. Cheers!

[@celinaainsworth8637]

'Beeswing' played an important role as a clue in Sherlock Holmes, The Adventure of Abbey Grange, by Arthur Conan Doyle. Sherlock enjoyed good wine; and brandy was frequently mentioned throughout his adventures as a 'reviving tonic medication'

[@PacificPeter]

As usual, an excellent talk.

[@TheUnknownWinecaster]

Thank you! I'm glad it was helpful. Cheers!

[@foxinthebox9903]

Great start for such complex topic. I'll watch the MLF again. I may understand the detail better this time.

[@ronsonfung1577]

Excellent explanation

[@manavjoshi132]

Great very very great

[@welovenutrilicious9779]

Appreciate your sharing

[@zekininadresi]

this is just a great content!

[@HashFace253]

I like wine with a good bit of lysergic acid in it. Videos are great mate lovem!

[@TheUnknownWinecaster]

That would definitely be an interesting sensory evaluation. Cheers!

[@Bilal-fj1tr]

Top Knoch, please try to include more infographics for technical videos. many thanks, brilliant!

[@ghoulie1313666]

well played sir!! now to take some"acid" and drink some wine..

[@cbthomas9577]

Please tell what to look for palate wise when tasting wine for acid. Is there any correlation between high tannins and high acid?

[@TabooNoise]

I've been trying for a while now to understand if TA or pH is more important to perceived tartness in a wine. Neither is perfect, pH only measures the concentration of hydrogen ions and TA can't tell the difference between malic and tartaric, so the numbers are always a bit off. I've read a lot of conflicting stuff. Why do you say pH is the main determining factor? If TA isn't useful for taste considerations what is it used for?

[@Chawncey777]

How would Acid and PH in a Chardonnay @ 7% alcohol effect a,"dry" finish similar to higher alcohol Chardonnay @ 13% alcohol in food pairing and how would you stabilize lower alcohol Chardonnay ( 7% alcohol) in aroma and taste In other words how can you balance the volatile compounds in reduced alcohol; CHARDONNAY to taste similar to the 13% alcohol Chardonnay Thanks JC

[@garycox5950]

Can you add acid after your wine has finished

[@veronicadavanzo2064]

Wow, this cast reminded me of college Analytical chem. Fortunately I got an A in that class! ;) Very interesting as always.

[@TheUnknownWinecaster]

Congratulations on your A -- I, by contrast, did not do well in Chemistry. Cheers!

[@exploreworldtour4486]

Sir are you in Instagram??