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Am. J. Enol. Vitic. 7:4:157-161 (1956)
Copyright © 1956 by the American Society for Enology and Viticulture.
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The Ion Exchanger in Modern Cellar Practice

Joseph Moser 1

1 Lenz Moser Winery, Rohrendorf near Krems, Lower Austria

Older methods of de-acidification of wine have serious disadvantages, indicating a need for a more satisfactory method. Anion-exchange resins have shown promise in this matter. Bayer's Lewatit 50 has been used with satisfaction. Two methods have been tried, the "stirring-in" method, intended for the small producer, and the "flow-through" method, intended for large producers. Wine can be de-acidified to any desired degree without noticeable unfavorable effects on it. The process is rapid and the wine can be used immediately after de-acidification.






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