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
Vol 30 Issue 2
