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Am. J. Enol. Vitic. 7:3:91-97 (1956)
Copyright © 1956 by the American Society for Enology and Viticulture.
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Influence of ph and Total Acidity on Calcium Tolerance of Sherry Wine

Raul De Soto 1 and Hans Warkentin 2

1 Roma Wine Company
2 The Twining Laboratories

Laboratory experiments were made to determine the equilibrium conditions of calcium ion in sherry at various pH values. The knowledge gained from these experiments was successfully applied in plant operations. It was found that when sherries were adjusted to a pH of 3.50 to 3.70, depending on calcium content, calcium instability was prevented in all plant blends.






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Copyright © 1956 by the American Society for Enology and Viticulture.