Time to Test the Chenin Blanc Again

Our wine has been sitting in our refrigerator in as undisturbed an environment as we can create. Though it has been so tempting to break into the keg to taste it, somehow, we have resisted the temptation.
We took out 50 mL of the wine from the keg and put it into the glass that you see to the left. The wine is becoming a bit clearer and there are definite fruit and floral aromas that we can now smell.
It has now been 19 days since we last tested our Chenin Blanc, so we decided to test it again. This is the third test that we are doing with our Vinmetrica SC-300. To recap:
Our first test on October 23 gave us these values:

• pH = 3.15
• TA = 12.25 g/L
• SO₂ = negligible
• Residual Sugar = ~500 mg/L

Our sensory exam at this time was that the wine was searingly acidic and had very little aromas associated with it.
Our second test on November 4 gave us these values:

• pH = 3.07
• TA = 10.1
• SO₂ = 17 ppm

When we tasted our wine this time, there was a definite difference in the acidity. The wine was not so searingly acidic and the aromas were beginning to develop. Hurrah!
In todays test, our values are:

• pH = 3.11
• TA = 10.3
• SO₂ = 38 ppm

The SO₂ value is still very reasonable, since we put in approximately 1 gram of potassium metabisulfite in solution, into the wine on November 9. Today, we were able to identify tropical floral aromas, like passionfruit in the wine. It was still acidic and I hope that it can develop a little more body. The keg is back in the frig under nitrogen while we contemplate our next steps.