Abstract
Different methods of acid and pH adjustment of musts and wines were compared. CaCO3 precipitation, anion exchange, and malo-lactic fermentation for acid reduction all have limitations. CaC03 causes the least flavor distortion, while anion-exchange treatment causes the greatest. The double salt-precipitation procedure with CaCO3 is applicable only to low-pH high-acid musts or wines with high tartrate contents. Neutralization of low-pH high-acid wines with CaCO3 appears to be equally effective. Hydrogen-ion exchange or tartaric-acid addition are equally effective in reducing the pH of high-pH low-acid wines where the potassium content is high.
- Accepted January 1975.
- Published online January 1975
- Copyright 1975 by the American Society for Enology and Viticulture
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