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URL:https://www.learndesk.us/class-it/6027103176753152/lesson/8fafec3a1ea37c8d2c6c013935825910?ref=outlook-calendar
SUMMARY:La magia dell'acido tartarico (The Magic of Tartaric Acid Wine Chemistry) - Part 2
DTSTART;TZID=America/Los_Angeles:20260515T190000
DTEND;TZID=America/Los_Angeles:20260515T200000
LOCATION:https://www.learndesk.us/class-it/6027103176753152/lesson/8fafec3a1ea37c8d2c6c013935825910?ref=outlook-calendar
DESCRIPTION: The Magic of Tartaric Acid
Okay, now this is the big finish to Part One and it's going to bring together everything you've worked so hard to learn.
This is where I present to you a very simple model based on the tartaric acid equilibrium for making all different kinds of wines, and I call it The Magic of pH 3.45.
Okay, so here we go. This is going to be a long presentation. I apologize, but I really think it's important for you to see the whole thing at once, and so this is going to go on for a while. Feel free to pause in the middle if you need to and cogitate on what I've said. You may want to look at it more than once, but I did want it to be all in one place, since you can understand the different ways of making different wines, all coming from the same starting point.
So here's the good old tartaric acid equilibrium that we're all familiar with.
You remember that there's a pKa at 3.0 for the first dissociation and then 4.2 is where the second dissociation is 50:50.
So if we...

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