Previously, my friend and I worked at our alma mater. Our project was making and market testing of dragon fruit wine. One of our problem was the souring of wine. We did all the sanitation practices to prevent the entry of contaminant acetic acid bacteria. The bacteria strain is responsible for turning of good wine to vinegar. We did all we can but many of the batches still ended up souring. Maybe our best effort was not enough.
Lately, he found a reading material that addition of citric acid to must is not recommended. It can trigger the acidification process – making the wine taste like vinegar.
I guessed that was the culprit. We are adding citric acid to adjust the mixture acidity before fermentation. Tartaric acid use is advised. The same also explains why I never see any wine made of citrus family. Do you see one?
Now, I am going to test the calamansi wine.The main acid component of calamansi is citric acid – souring is expected.
Fermentation takes three to four weeks. Update will be publish after this period.
After over one and a half month, I got the two trials and poured them carefully into two separate glasses. The trials tasted great. They taste like an expensive and high quality vinegar product. I tried to make wine and not vinegar!