Abstract
Retail pop wines in Ontario can be made by diluting ameliorated wine by 40% with water, thereby reducing the alcoholic content to 7% by volume. Titratable acidity in most high acid wines is reduced in a somewhat linear fashion but pH is decreased until an equal volume of water is added; then additional water increases pH. The initial pH depression is a function of changes in the dissociation constants and concentration effects of the diprotic tartaric and malic acids.
- Received November 1979.
- Revision received April 1980.
- Accepted April 1980.
- Published online January 1980
- Copyright 1980 by the American Society for Enology and Viticulture
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