How mindful are you in this management of. CO2 in relation to aroma... ?

Comments on the biggest misconception that CO2 is acidity when we know its not acidity unless its carboxylated … How mindful are you in this management of. CO2 in relation to aroma… ?

Finished your book and enjoyed your perspectives …

Cheers !!!

Actually, CO2 is an acid. It combines with H2O to form H2CO3 => 2H+ + CO3–. But the pKa of the first dissociation is 6.4, very high, so it doesn’t contribute to pH at all. The definition of TA excludes acidity from CO2, which is why we use boiling water to drive it off, but it does contribute to acid taste and salivation rate; in champagnes it add 2 gm/L to the TA. I like to keep it low in reds to minimize salivary protein which causes coarseness. I like a subliminal amount (say 750 ppm) in my SB and Pinot Grigio to add freshness to the nose.

Thank you for the clarification … Cheers!!’