Abstract
The concentration-product values of nearly 1,000 wines, ranging in age from three months to ten years and in treatment from none to completely finished, were determined with and without added KHT. A fairly large number of commercially finished wines were classified by these values to provide guidelines to commercial wine producers for potassium bitartrate stabilization of their wines.
- Accepted May 1971.
- Published online January 1971
- Copyright 1971 by the American Society for Enology and Viticulture
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