Abstract
Four white wines and three red wines of the 1974 California vintage were deacidified by the calcium double-salt precipitation process. The wines were approximately nine months old at the time of their deacidification. To determine the efficiency of the treatment and to observe calcium tartrate stabilization, components of the wines were monitored immediately before and after deacidification and then at intervals during five months of storage. Values are reported for contents of calcium, potassium, malic acid, tartaric acid, and for pH and titratable acidity. Decreases in titratable acidity observed in the wines were somewhat less than predicted by the double salt deacidification process and showed a slightly greater variability than was found in previous work on the deacidification of high acid musts by the same process. Five months after deacidification, all but one of the wines showed calcium tartrate stability.
- Received February 1979.
- Revision received March 1979.
- Accepted March 1979.
- Published online January 1979
- Copyright 1979 by the American Society for Enology and Viticulture
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