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Comparison of Citric, dl-Malic, and Fumaric Acids as Wine Acidulants

J. Buechsenstein, C. S. Ough
Am J Enol Vitic. January 1979 30: 93-97; published ahead of print January 01, 1979
J. Buechsenstein
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C. S. Ough
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Abstract

Citric, dl-malic, and fumaric acids were compared for relative sour taste in distilled-water solutions and in wine. Equimolar acid additions were judged as equally sour. Commercially, the cost per mole is the major economic consideration. Difficulties in handling and potential instability must also be considered.

  • Copyright 1979 by the American Society for Enology and Viticulture
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Vol 30 Issue 2

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Comparison of Citric, dl-Malic, and Fumaric Acids as Wine Acidulants
J. Buechsenstein, C. S. Ough
Am J Enol Vitic.  January 1979  30: 93-97;  published ahead of print January 01, 1979

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Comparison of Citric, dl-Malic, and Fumaric Acids as Wine Acidulants
J. Buechsenstein, C. S. Ough
Am J Enol Vitic.  January 1979  30: 93-97;  published ahead of print January 01, 1979
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